Moroccan-Style Spicy Carrot Dip

Name: Moroccan-Style Spicy Carrot Dip
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 2
Cuisine: Global
Ingredients: 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet; 2 Tbsps capers, drained; 907 grams carrots, peeled and cut into rough chunks; 118 milliliters extra virgin olive oil; 59 milliliters fresh parsley or cilantro leaves; 2 teaspoons medium cloves garlic, minced (about; 1 medium (1-inch) knob ginger, grated on the holes of a box grater; 59 milliliters pitted green olives, roughly chopped; 1 teaspoons ground coriander; 1 teaspoon ground cumin; 2 Tbsps harissa, or more to taste (see note above); 2 servings Kosher salt; 1 Tbsp sugar

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.

Instructions

Place carrots in a large saucepan and cover with water by 1/2 an inch.

Ingredients you will need

Carrot

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Caramel Color

Carrot

Sugar

Salt

Remove from heat and immediately add half a cup of water.

Ingredients you will need

Water

Transfer carrots and caramel to the bowl of a food processor.

Ingredients you will need

Caramel

Carrot

Equipment you will use

Food Processor

Bowl

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.

Ingredients you will need

Coriander