Jill says, “Serve this warmly coloured and sweetly spiced Moroccan carrot dip as part of a tabletop spread, along with some olives, flat bread, grills and salad.” We say, “whoa there! This is super-delicious! We used purple as well as normal carrots and with the paprika dye the result was a neon and spiced-up bowl of yum!” And of course I used coriander – not that I’m necessarily anti-parsley – but you just would, wouldn’t you?!
Moroccan carrot dip
Fresh from the garden: carrots, garlic, lemon, olives, parsley or coriander
Recipe source: Jill Dupleix
Serves: 6 or 24 tastes
Equipment:
|
Ingredients:
|
What to do:
- Fill the saucepan with water and set to boil.
- Meanwhile peel the garlic clove, then peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.
- Squeeze the lemon to yield 2 tablespoons juice.
- Measure out the cumin, paprika, ginger, cinnamon, cayenne, salt, honey and lemon juice into a small bowl.
- Drain the carrots into the colander, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.
- Mash or whiz the carrots and garlic in the food processor until smooth. Add the bowl of spices, salt, honey and lemon juice and mix well or whiz again, scraping down with the spatula when needed.
- Add the olive oil gradually, while still beating. Allow to cool for a minute or two.
- Wash, spin-dry and chop the parsley or coriander leaves to yield 2 tablespoons.
- Spoon into serving bowls, scatter with olives and parsley leaves and drizzle with a little extra olive oil to serve.
Notes: Where is Morocco? What other spices can you think of? What is cayenne?
The Bondi Cook 