Moroccan Carrot Hummus Dip Recipes

Steps:

• Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
• Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

Steps:

• Preheat the oven to 400 degrees F.
• On a baking sheet, toss the carrots and garlic cloves with 1 tablespoon olive oil and the cumin, salt and pepper. Roast until the carrots are tender and lightly caramelized, stirring halfway through, 20 to 25 minutes. Remove from the oven and let cool until warm. Peel the garlic cloves.
• In a food processor, combine the roasted carrots and garlic with the tahini, cilantro, lemon juice and 5 tablespoons water. Pulse until smooth. With the processor running, slowly add 2 to 3 tablespoons olive oil. Transfer to a serving bowl. Make a small well in the center of the hummus and fill with olive oil. Sprinkle the remaining 1 teaspoon cilantro over the top. Serve with crudites and pita chips.

Steps:

• Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• Tip the carrots and garlic into the food processor bowl, and process until smooth.
• Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• With the machine still running, add the olive oil gradually.
• Allow to cool.
• Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.