Pic of Moroccan spiced carrot dip

Moroccan spiced carrot dip

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Salad dressings & dips

Moroccan spiced carrot dip

Side Serves 4 50 min
Roasting carrots intensifies and caramelises their taste, which works beautifully with this collection of sweet, sharp and spicy flavourings. Serve this dip as a starter with warm pittas, or as part of a colourful mezze spread with a beetroot dip and a red pepper and cherry tomato dip.


  • 400g carrots, peeled and thickly sliced
  • 2 tbsp olive oil, and extra for drizzling
  • 1 tsp ground cumin
  • ½ tsp ground cinnamon
  • 1 tsp paprika
  • 2-3cm piece fresh ginger, grated
  • 2 garlic cloves, crushed
  • 1 tsp clear honey
  • juice of 1 lemon
  • 1 tbsp pine nuts, lightly toasted in a dry pan until golden (optional)
  • salt and pepper
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Prep time: 10 min
Cooking time: 40 min
  • Step 1

    Preheat oven to 200°C/Gas 6
  • Step 2

    Toss the carrots with the olive oil in a baking dish. Roast for 30-40 minutes until tender. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste.
  • Step 3

    Alternatively you can blitz the roasted carrots in a food processor with the rest of the ingredients. Drizzle with olive oil and sprinkle over the pine nuts if using, to serve.

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