Moroccan Carrot Dip

A healthy and protein rich dip recipe. Carrots are well flavored with garlic, fresh cilantro, ginger, chili powder, cumin and cinnamon giving you an unforgettable aftertaste. Make sure not to brown carrots when cooking to get a nice orange color.

Prep time: 40 minutes
Cook time: 25 minutes
Serves 2-4 servings

Ingredients

2 lbs carrots (about 12), peeled and sliced
3 tbsp extra-virgin olive oil
2 garlic cloves, minced
3/4 tsp ground ginger
3/4 tsp ground cumin
3/4 tsp ground coriander
1/8 tsp chili powder
1 tbsp white wine vinegar
1/3 cup water
1/8 tsp ground cinnamon
1 tbsp fresh cilantro, minced
Salt and pepper

Directions

1. Add 1 tablespoon of the olive oil to a large griddle and set over medium-high heat.
2. Once sizzling, add the carrots and 1/2 teaspoon salt and cook until crisp-tender, 4-6 minutes.
3. Stir in the cumin, garlic, cinnamon coriander, chili powder and ginger and sauté until fragrant, about half a minute. Add the water and bring to a boil.
4. Then slow down the heat to low, and let simmer, covered, stirring often, until the carrots are tender, 18- 20 minutes.
5. Remove the griddle from the heat and using a potato masher, mash the carrots.
6. Add the vinegar and remaining 2 tablespoons oil. Transfer to a bowl and chill in the refrigerator for 25 minutes, covered.
7. Season the with salt and pepper to taste, garnish with chopped cilantro and enjoy.
8. . 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.