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Moroccan-Style Spicy Carrot Dip Recipe

Moroccan-Style Spicy Carrot Dip Recipe
  • Category

    Appetizers and Hors d'Oeuvres

  • Cusine



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

1 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


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 , 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.