Everyone Can Cook EverythingMany Moroccan dishes are infused with the flavors of lemon, garlic, olive oil and spices such as cumin and cayenne. In this dip, these flavors are tastily blended with sweet-tasting baby carrots, an ingredient that is easy to use because supermarkets sell them already peeled in bags.

  • Yield: 3 cups (750 mL)
  • Preparation Time: 10 Minutes
  • Cooking Time: 15 Minutes


  • 1½ lb (750 g) baby carrots (also called mini-carrots)
  • pinch cayenne pepper
  • 2 tsp (10 mL) ground cumin
  • 1 tsp (5 mL) paprika
  • 2 Tbsp (30 mL) red wine vinegar
  • 2 Tbsp (30 mL) freshly squeezed lemon juice
  • ¼ cup (60 mL) extra virgin olive oil
  • 2 garlic cloves, chopped
  • 2 tsp (10 mL) grated fresh ginger
  • salt and freshly ground black pepper to taste
  • sliced black olives and chopped fresh parsley for garnish
How to Make It
  1. Boil the carrots in a generous amount of lightly salted water until very tender, about 12 to 15 minutes. Drain well and place in the bowl of a food processor with the cayenne, cumin, paprika, vinegar, lemon juice, oil, garlic, ginger, salt and pepper. Pulse until smooth; thin with a little water if the dip is too thick.
  2. Transfer to a serving bowl and refrigerate until well chilled. When ready to serve, garnish with a few black olive slices and a sprinkling of chopped parsley. Serve with crisp raw vegetable sticks and wedges of pita bread.

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