Moroccan Carrot Dip

    20 minutes

    This carrot dip goes beautifully with slow roasted roma tomatoes, a good hummus and baba ganoush and some bread for a delicious vegetarian lunch or a nice party spread.

    Herbie's Spices

    New South Wales, Australia
    3 people made this

    Makes: 2 cups

    • 2 large carrots
    • 2 tablespoons olive oil
    • 2 teaspoons Herbie's Spices Ground Cumin Seed
    • 2 teaspoons honey (more or less to taste)
    • juice of 1 lemon
    • 1/2 teaspoon Herbie's Spices Chilli Powder Medium or Harissa Mix Special Blend, to taste
    • flat bread, to serve

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Wash the carrots and chop into chunks. Cook in boiling salted water until tender.
    2. Drain, then combine carrots with oil, cumin, honey, lemon and chilli in a food processor and process until fairly smooth.
    3. Taste, and adjust to your personal taste by adding more lemon, honey, chilli or salt.
    4. Serve with crackers or bread.

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    Reviews in English (3)


    Tasty, u just have to adjust. A little on the thin/ moist side. But what else you you expect from a carrot dip. Over-all 5 stars from me.  -  22 Dec 2010


    Altered ingredient amounts. I used about 2 Tablespoons of honey. I also used Sumac (a middle eastern spice) to enhance the Moroccan feel  -  22 Dec 2010


    Fed it to the chickens!  -  28 Sep 2010