Moroccan-Style Spicy Carrot Dip
- 2 lbs carrots (peeled and cut into rough chunks)
- 1 tbsp sugar
- kosher salt
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 cloves garlic (minced, about 2 teaspoons)
- 1 ginger (1-inch knob, grated on the medium holes of a box grater)
- 2 tbsps capers (drained)
- 1/4 cup pitted green olives (roughly chopped)
- 1/4 cup fresh parsley leaves or cilantro
- 2 tbsps harissa (or more to taste, see note above) I used mango chili paste
- 1/2 cup extra-virgin olive oil
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, pita chips, or rice crackers