Ingredients for Moroccan Carrot Salad Dip
- 1 pound carrots, peeled and chopped
- Garlic Cloves
- 1 tablespoon olive oil
- Red Wine Vinegar
- Paprika
- Chili Powder
- Cumin
- Coriander
- Fresh Coriander
- Mint Sprig
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How to Make Moroccan Carrot Salad Dip
- Peel and chop 1 pound of carrots into 1-inch pieces.
- In a medium saucepan, combine the chopped carrots with 2 cloves of minced garlic and 1 teaspoon of salt. Add enough water to cover the carrots (about 1 cup).
- Bring the mixture to a boil, then reduce heat and simmer for 10-12 minutes, or until the carrots are tender.
- Drain the carrots well, reserving about 1/4 cup of the cooking liquid.
- Transfer the cooked carrots to a bowl and roughly mash them using a fork or potato masher. Leave some texture for a more appealing dip.
- Stir in 1/4 cup of chopped cilantro, 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/2 teaspoon of ground cumin, 1/4 teaspoon of ground cinnamon, and a pinch of red pepper flakes (optional).
- Add a tablespoon or two of the reserved cooking liquid to adjust the consistency to your liking. Season generously with salt and pepper to taste.
- Serve immediately or chill for later. Garnish with extra cilantro before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
29g
Fat
6g
Carbs
5g