Moroccan-Style Spicy Carrot Dip


Moroccan-Style Spicy Carrot Dip

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

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