Moroccan-Style Spicy Carrot Dip
You can never have too many hor d'oeuvre recipes, so give Moroccan-Style Spicy Carrot Dip a try. One portion of this dish contains approximately 5g of protein, 58g of fat, and a total of 742 calories. This recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 2. It will be a hit at your The Super Bowl event. Head to the store and pick up extra virgin olive oil, kosher salt, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 25 minutes.
Place carrots in a large saucepan and cover with water by 1/2 an inch.
Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer.
Remove from heat and immediately add half a cup of water.
Transfer carrots and caramel to the bowl of a food processor.
Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt.
Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.