Moroccan carrot dip recipe

healthy appetite

By Chef Tina Pamintuan

Her name is Madonna English and she makes the most amazing dips. They’re simple and easy to make yourself. Some I’m sure you’ve heard of before. But there’s something about her touch that makes these dips so breathtaking. The use of the most quality, highest grade of ingredients, fresh herbs is the first step. But more than that, when someone has deep passion for their craft like food, you can feel the difference. So come taste and experience for yourself. Hurry and come early. Because her dips run out fast. Were privileged Madonna shares her recipe below only w/us. Thank you Madonna!

Kasbah Catering. contact details:
896 0203/ 09391420148.

Moroccan carrot dip recipe:

500 g carrots
1 garlic clove
half tsp ground cumin
half tsp ground ginger
half tsp ground cinnamon
pinch of cayenne pepper
Maldon sea salt
1 tbsp honey
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp green olives
2 tbsp flat parsley or coriander leaves

Peel the carrots, chop into large chunks and cook in simmering, salted water with the garlic for about 20 minutes or until soft.

Drain well, and return to the hot, dry pan for a minute or two over medium heat to dry them out further.

Mash or whiz the carrots and garlic in the food processor until smooth. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and mix well or whiz again.

Add the olive oil gradually, while still beating. Allow to cool.

Scatter with olives and parsley leaves, drizzle with a little extra olive oil, and serve with lightly warmed flat bread.