Spicy Carrot Dip

Growing up, my father (who hails from Morocco) paired warm spices and vibrant herbs for the most sensual of appetizers, meals, and snacks. One of my favorite snacks (and first Moroccan dishes I attempted to make myself) was a spicy carrot salad. Julienned or coined carrots cooked in olive oil with cinnamon, harissa, and parsley creates the perfect summer salad (when chilled) that’s both warming and vibrant- perfect as a side for any cookout.

This salad inspired my use of spices and when/where to pair them best with certain ingredients in dishes. Activating the flavors of this dip by sauteing the sumac, cinnamon, and cumin help elevate the journey of every bite. To take the journey to the next level, searing the carrots in olive oil until softened creates a charred outer layer that creates a foundation for other vibrant and juicy flavors of orange, ginger, and parsley to shine.

Make this as a dip or keep it as a salad. Both versions are sure to take you to the northern coast of Africa during every bite.

Spicy Carrot Dip

Time: 30 minutes

Yield: 16 oz (about 2 cups)

INGREDIENTS

To season the carrots:

• 1 pound (lb) carrots

• 2 garlic cloves, minced

• 1/4 yellow onion, diced

• 4 tablespoons olive oil

• 1/2 teaspoon sumac, optional

• 1/4 teaspoon cumin

• 1/4 teaspoon cinnamon

• 1 teaspoon salt

To make the dip:

• 1 tablespoon orange zest

• juice of 1 navel orange

• 2 tablespoon parsley, chopped

• 1/4 cup roasted hazelnuts or walnuts, chopped

• 1/8 teaspoon cumin

• 1/4 teaspoon cinnamon

• 1/4 teaspoon sumac, optional

• 1/2 teaspoon aleppo pepper flakes (sub with red pepper flakes)

• 1 tablespoons harissa or tomato paste

• 1-2 tablespoons olive oil

• 1-2 tablespoons maple syrup

• salt, to taste

To garnish:

• olive oil, for garnish

• orange zest, for garnish

• parsley, for garnish

• chopped hazelnuts, for garnish

DIRECTIONS

1. Begin by cleaning the carrots well to remove any dirt. If your bundle of carrots have carrot tops, reserve them and see notes for ways to use them. Chop the carrots into even, 1-inch coins. Set aside.

2. To a large skillet, heat the olive oil over medium heat. Add the onion and saute until softened. Once softened, add the minced garlic and 1/2 teaspoon of sumac, 1/4 teaspoon cumin, 1/4 teaspoon cinnamon, and the salt. Cook, covered and stirring frequently, for about 20 minutes and/or until a fork can easily pierce each piece. Let cool.

3. To a food processor, add the cooled cooked carrots, orange zest/juice, parsley, hazelnuts, cinnamon, cumin, aleppo pepper flakes, and sumac. Pulse until combined.

4. Scrape the sides of the food processor. The mixture will be coarse, and so to help the dip come together, add olive oil and maple syrup (1 tablespoon at a time).

5. Pulse until combined. Taste and adjust salt and seasonings per your liking. Add more harissa if you prefer a spicier flavor profile. Add more cinnamon for more warming flavors or more cumin if the depth of flavor is lacking per your taste.

6. Plate and garnish with a drizzle of olive oil. Dust with orange zest, parsley, and chopped hazelnuts.

7. Grab crusty bread and dive in!

If you do not have a food processor:

1. If you do not have access to a food processor or blender, this dip can be made into a salad. Once the carrots are cooked, toss them with the orange zest (leave out the orange juice), parsley, chopped hazelnuts, olive oil, maple syrup, and salt to taste.

2. Garnish with more parsley, chopped hazelnuts, and orange zest.

NOTES

Carrot Tops

• Carrot tops or greens are incredible for your health, full of nutrients, and the perfect addition to so many dishes. Carrot tops can be added/turned into:

  • Salads

  • Pesto

  • Hummus

  • Sauteed