Arthur and I harvested our carrots today. We grew almost 3 pounds.After some consideration, we decided to make Moroccan Carrot Dip simply because we didn't have the space in the freezer to put so many sliced carrots. Plus, in addition to being more versatile than regular carrots, the taste is out of this world! All of the dip was packaged in freezer jars and put in the freezer for later.
On the Menu: Moroccan Carrot Dip
Serves 4
For the dip:
1 lb. carrots, peeled and chopped into large pieces
1 clove garlic, peeled and left whole
1/2 tsp. ground cumin
1/2 tsp. paprika
1/2 tsp. ground ginger
1/2 tsp. ground cinnamon
1 pinch cayenne pepper
sea salt, to taste
1 tbs. honey
2 tbs. lemon juice
3 tbs. olive oil
To accompany:
green olives
pita bread, toasted
Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft. Drain carrots well, then put the carrots and garlic into a food processor, and process until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and process again. With the machine still running, add the olive oil gradually. Cool and enjoy with olives and pita bread. Additional olive oil can be poured on top if the dip is too dry.
Blessed be.
Blessed be.
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