Many 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
- 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.
- 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.