Moroccan Carrot Dip
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons extra-virgin olive oil
- 2pounds carrots (about 12), peeled and sliced ¼ inch thick
- Salt
- Pepper
- 2garlic cloves, minced
- ¾teaspoon ground coriander
- ¾teaspoon ground cumin
- ¾teaspoon ground ginger
- ⅛teaspoon chili powder
- ⅛teaspoon ground cinnamon
- ⅓cup water
- 1tablespoon white wine vinegar
- 1tablespoon minced fresh cilantro
- 4(8 inch) whole-wheat pita breads, cut into 6 wedges
- Olive oil spray
- 1teaspoon salt
Dip
Whole-wheat Pita Chips
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Preparation
Dip
- Step 1
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat until shimmering. Add the carrots and ½ teaspoon salt and cook until they begin to soften, 5 to 7 minutes. Stir in the garlic, coriander, cumin, ginger, chili powder and cinnamon and cook until fragrant, about 30 seconds. Add the water and bring to a simmer. Cover, reduce the heat to low, and cook, stirring occasionally, until the carrots are tender, 15 to 20 minutes.
- Step 2
Off the heat, mash the carrots with a potato masher, leaving a few coarse pieces for texture. Stir in the remaining 2 tablespoons oil and vinegar. Transfer to a bowl, cover, and refrigerate until the dip is chilled, about 30 minutes. Season with salt and pepper to taste and sprinkle with the cilantro before serving. The dip can be refrigerated in an airtight container for up to 2 days. Season with additional vinegar, salt and pepper to taste and sprinkle with the cilantro before serving.
Pita Chips
- Step 3
Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven to 350 degrees. Spread the pita wedges, smooth-side down, over 2 rimmed baking sheets. Spray the top of each chip with oil and then sprinkle with the salt.
- Step 4
Bake the chips until they begin to crisp and brown lightly, 8 to 10 minutes. Flip the chips over so their smooth side is facing up and continue to bake until the chips are fully toasted, 8 to 10 minutes longer. Remove the baking sheets from the oven and let cool before serving.
- Step 5
To make Garlic-Herb Pita Chips, mix 1½ teaspoons garlic powder and 2 tablespoons minced fresh thyme, basil, or oregano with the salt before sprinkling it over the chips in step 1.
- Step 6
To make Chili-Spiced Pita Chips, mix 1 tablespoon chili powder (or you can substitute curry powder or smoked paprika), ½ teaspoon garlic powder, and a pinch cayenne pepper with the salt before sprinkling it over the chips in step 1.
Private Notes
Comments
I found the original recipe to be pretty bland, in spite of all of the different spices. I rescued it by increasing them, and by adding ground walnuts and some lemon juice.
I would not recommend this as an appetizer with pita chips! It was
tasty but I would use it as a dish in a dinner with many dishes, ie Indian feast.
I made this as a side dish with whole baby carrots (not mashed). Guests loved it.
I used a food processor to blend the carrots, to use as a dip- it was too hard to get a good consistency with a potato masher. I served it with homemade pita bread and it was a big hit! If you wanted to use as a side dish, though, you could either use baby carrots or the carrot slices and not mash at all.
Delicious with simple salted homemade whole wheat pita chips. Half of the recipe still makes a lot. Leftovers are good for open-faced sandwich melts topped with cheese, either vegan or non-vegan. Would also make a nice addition to assorted Bruschetta platter.
Heed warning about not letting carrots brown. I missed it by just about 30 seconds and the result still tasty but dull orange color. Cilantro brightened the look. I upped each 3/4 tsp spice to 1 tsp and added a squeeze of lime as suggested by many. Nice light hors d’oeuvre when you want the focus to be dinner.
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