Moroccan-Style Spicy Carrot Dip
- 2 pounds carrots, peeled and cut into rough chunks
- 1 tablespoon sugar
- Kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 1 (1-inch) knob ginger, grated on the medium holes of a box grater
- 2 tablespoons capers, drained
- 1/4 cup pitted green olives, roughly chopped
- 1/4 cup fresh parsley or cilantro leaves
- 2 tablespoons harissa, or more to taste
- 1/2 cup extra virgin olive oil
- 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet
- Produce
- Carrots (2 pounds)
- Coriander, ground (1/2 teaspoon)
- Cumin, ground (1 teaspoon)
- Garlic (2 medium cloves)
- Ginger (1 (1-inch) knob)
- Parsley or cilantro, fresh leaves (1/4 cup)
- Condiments
- Capers (2 tablespoons)
- Green olives, pitted (1/4 cup)
- Harissa (2 tablespoons)
- Cooking & Baking
- Kosher salt (1)
- Olive oil, extra virgin (1/2 cup)
- Sugar (1 tablespoon)
- Other
- 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published May 29, 2012 (8 months ago).
67 people saved this recipe.
