Moroccan Carrot Salad Dip
Transport your taste buds to North Africa with this vibrant Moroccan Carrot Salad Dip, a flavorful fusion of roasted carrots and warm, aromatic spices. Perfectly caramelized carrots are blended with garlic, cumin, paprika, cinnamon, and coriander, creating a creamy and nutrient-packed dip with a wonderful depth of flavor. The addition of honey and lemon juice offers a bright, tangy sweetness, while fresh cilantro and optional golden raisins provide bursts of freshness and texture. Ready in under an hour, this versatile dish can be served warm, chilled, or at room temperature alongside pita bread, crackers, or crunchy vegetable sticks, making it an ideal appetizer or snack. Easy to prepare and beautifully spiced, this Moroccan-inspired dip is sure to delight your guests with its exotic flair and wholesome ingredients.
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Recipe Information
Ingredients
- 500 grams carrots
- 3 tablespoons extra virgin olive oil
- 2 pieces garlic cloves
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 0.25 teaspoons ground cinnamon
- 1 teaspoon ground coriander
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 1 teaspoon salt
- 0.25 teaspoons freshly ground black pepper
- 2 tablespoons fresh cilantro leaves
- 2 tablespoons golden raisins (optional)
Instructions
Preheat the oven to 200°C (400°F) and line a baking tray with parchment paper.
Peel and cut the carrots into even-sized chunks about 2-3 cm (1 inch) thick.
In a mixing bowl, toss the carrot chunks with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and freshly ground black pepper.
Spread the carrots evenly on the prepared baking tray and roast in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized, flipping them halfway through.
While the carrots roast, peel the garlic cloves and set them aside.
Once the carrots are done roasting, allow them to cool for 5 minutes.
In a food processor or blender, combine the roasted carrots, garlic, cumin powder, paprika, ground cinnamon, ground coriander, lemon juice, honey, and the remaining 1 tablespoon of olive oil. Blend until smooth, scraping down the sides as needed.
Taste the dip and adjust seasoning with more salt, lemon juice, or honey if desired.
Transfer the dip to a serving bowl and garnish with freshly chopped cilantro and golden raisins if using.
Serve the Moroccan Carrot Salad Dip warm, at room temperature, or chilled with pita bread, crackers, or fresh vegetables for dipping.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2721 mg | 118% | |
| Total Carbohydrate | 74.0 g | 27% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 41.4 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1966 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
