Moroccan Carrot Dip

Moroccan Carrot Dip
  • 1 pound carrots, peeled and thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1 (2 inch) piece fresh ginger root, peeled and thinly sliced
  • 3/4 teaspoon salt, divided
  • 1/3 cup apricot preserves
  • 2 tablespoons fresh lemon juice
  • 4 teaspoons toasted sesame oil
  • 1 1/2 teaspoons ground coriander
  • 1/8 teaspoon cayenne pepper


  1. 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.
  2. 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.

04/07/2018
Moroccan Carrot Dip, recipe PT15M PT1H 5 455 calories

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