Moroccan Carrot Dip Recipe
Ingredients
- 1 lb carrots - (peeled and sliced)
- 2 tbsp olive oil
- 2-3 cloves of garlic - (minced)
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp ground ginger
- ¼ tsp paprika
- ⅛ tsp chili powder
- ⅛ tsp cinnamon
- ¼ cup water
- 1 tbsp white vinegar
- Squeeze of fresh lemon juice
- Salt and pepper to taste
Instructions
- Heat 1 tbsp oil in a saucepan over medium high heat. Add carrots and some salt, and cook until carrots soften, about 5-6 minutes.
- Stir in the garlic and all the spices, and cook for about 1 minutes. Add the water and bring to a low simmer. Reduce heat to low, cover, and cook, stirring occasionally, until carrots turn tender, about 15 minutes.
- about 15 minutes. Transfer carrots to a bowl, and mash with a fork. Stir in remaining olive oil, lemon juice, and the vinegar. Cover and refrigerate for about 30 minutes. Season with additional salt and pepper before serving.
Notes
The entire recipe makes 4 servings
The serving size is about 1/3 cup
Nutrition
Calories: 112 kcal (6%)Carbohydrates: 12 g (4%)Protein: 1.1 g (2%)Fat: 7 g (11%)Saturated Fat: 1 g (6%)Sodium: 80 mg (3%)Potassium: 384 mg (11%)Fiber: 5.7 g (24%)Sugar: 3 g (3%)Calcium: 30 mg (3%)Iron: 0.5 mg (3%)