Moroccan Spiced Carrot Dip

Moroccan Spiced Carrot Dip

This creamy carrot dip is infused with a delicious blend of Moroccan-style spices that will make you weak at the knees. The steamed carrot brings in a nice sweetness and the tahini delivers a rich, creamy texture. I love serving this carrot dip with seed crackers or veggie sticks, and it adds an awesome exotic flavor when slathered on sandwiches and wraps.

I’ve used the Massel broth Massel broth in this carrot dip to infuse an extra layer of flavor.

Massel has a range of gluten-free, vegan, kosher broth powders and liquids in vegetable, chicken, and beef flavors. Aussies are really familiar with Massel. It’s a household name.

For those of you in the United States, you’ll start to see this broth more as it’s becoming so popular because it’s so good. It has such an incredible flavor that is above and beyond anything else on the market, which is why it has 70% of the market share in Australia.

Another tip for giving your dips and sauces a spectacular middle note is to sauté onions and garlic until soft and translucent, or add dried onion and garlic powder. The sauteed onion gives this carrot dip a nice depth of flavor that’s really delightful.

This carrot dip does need to be placed in the fridge to thicken, particularly if you want to use it as a spread for sandwiches and wraps. If you want to serve it immediately you could add 1/4 cup raw unsalted cashews to thicken it up quickly.

This incredible carrot dip has a blend of Moroccan-style spices that will make you swoon. Serve as a dip or slathered on sandwiches and wraps.Either way, the carrot dip rocks. Don’t miss it.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 2 cups (500g)

Author Tess Masters

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Ingredients

•     1 tablespoon extra-virgin olive oil
•     1 cup (150g) diced yellow onion
•     1 tablespoon minced garlic (3 cloves)
•     1/2 teaspoon Celtic sea salt, plus more to taste
•     1/4 cup (60ml) Massel vegetable broth, plus more as needed
•     2 cups (320g) steamed cubed carrots (about 3 cups raw)
•     3 tablespoons tahini, plus more to taste
•     1 tablespoon fresh lemon juice, plus more to taste
•     1/2 teaspoon ground coriander
•     1/2 teaspoon ground cumin
•     1/2 teaspoon ground ginger
•     1/8 teaspoon ground cinnamon
•     Pinch of cayenne pepper
•     1/4 cup finely chopped cilantro, to serve

Instructions

1.     In a small skillet over medium-high heat, heat the olive oil, and sauté the onion and garlic with a pinch of the salt for about 5 minutes, until the onion is soft and translucent.
2.       Place the broth, steamed carrots, tahini, lemon juice, coriander, cumin, ginger, cinnamon, cayenne, and remaining salt into your blender, and add the onion mixture.
3.      Blast on high for 30 to 60 seconds until smooth and creamy. You may have to stop the machine and scrape down the sides of the container to ensure all of the ingredients fully incorporate. Tweak tahini, lemon juice, and salt to taste.
4.       Transfer to a sealed container in the fridge to chill and thicken. Serve with veggie sticks or crackers, or slather on sandwiches and wraps.