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Spicy Moroccan Carrot Dip

Use up those left over carrots for this tasty snack

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Carrot Dip

Serves: 3 – 4 people.

Preparation Time: 10 minutes to prep, 50 minutes to cook.


  • 400g of carrots, peeled and thickly sliced
  • 1 tablespoon of olive oil plus extra for drizzling
  • 1 tsp ground cumin
  • Half tsp ground cinnamon
  • 1 tsp paprika
  • 2-3 cm piece of fresh ginger
  • 2 cloves of garlic
  • 1 tsp clear honey
  • Juice of 1 lemon
  • 1 tbsp pine nuts lightly toasted in a dry pan until golden
  • Salt and pepper
  • Harissa paste if you want a slightly hotter dip


  1. Preheat oven to 200C / 390F / gas 6.
  2. Put the sliced carrots into a baking tray and pour over the olive oil. Toss to make sure carrots are covered. Roast for 30-40 minutes until tender.
  3. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste.
  4. Alternatively you can ‘blitz’ the roasted carrots in a processor or blender, adding the rest of the ingredients.
  5. Drizzle over a little olive oil and sprinkle over the pine nuts if using.
  6. Serve with pita or flat bread.
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