Print Moroccan spiced carrot dip
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.
Ingredients
- 400g carrots, peeled & thickly sliced
- 2 tbsp olive oil, & 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 & pepper
Method
- Preheat oven to 200°C/Gas 6
- 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.
- 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.
Cooks notes
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