Name: Moroccan-Style Spicy Carrot Dip Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 16
Cuisine: Moroccan/North African, Moroccan
Ingredients: 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 (about 2 teaspoons); 1 (1-inch) 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 (see note); 1/2 cup extra virgin olive oil; 1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet

Moroccan-Style Spicy Carrot Dip Recipe

[Photographs: J. Kenji Lopez-Alt] Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots. Note: Harissa is a Tunisian spice pasted made from piri-piri peppers. It can be found in cans or bottles in most major supermarkets...

30 min total 10 min prep 20 min cook 16 292 cal

Instructions

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1 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.
2 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.
3 Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.