Riverford Wicked Leeks
Moroccan spiced carrot dip recipe image

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.


  • 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


  1. Preheat oven to 200°C/Gas 6
  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.
  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.

Cooks notes

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