Sweet and spicy Moroccan carrot dip

    30 min

    Carrot dip may sound unusual, but this Mediterranean-style blend is a perfect balance of sweet and spicy, and a nice change of pace from houmous. It's delicious with pitta bread.

    14 people made this

    Serves: 10 

    • 450g carrots, peeled and thinly sliced
    • 3 cloves garlic, thinly sliced
    • 1 (5cm) piece fresh ginger, peeled and thinly sliced
    • 3/4 teaspoon salt, divided
    • 100g apricot jam or preserves
    • 2 tablespoons fresh lemon juice
    • 4 teaspoons toasted sesame oil
    • 1 1/2 teaspoons ground coriander
    • 1/8 teaspoon cayenne pepper

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Put carrots, garlic, ginger and 1/4 teaspoon salt in a large saucepan. Add 475ml of water to cover. Bring to the boil; reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
    2. Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander and cayenne. Process until almost smooth.

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    Average global rating:

    Reviews in English (3)


    Really good! I thought apricot preserves would make this dip too sweet so I used dried apricots and cooked them with the carrots. I made pita chips and took it to a Moroccan themed pot luck and it was a big hit. I will reduce the sesame oil a bit if I make it again as it seemed to overpower the carrots.  -  17 Jan 2019  (Review from Allrecipes US | Canada)


    Absolutely fantastic!! So much flavor, healthy, and easy, I will definitely be making this again!  -  31 Jul 2018  (Review from Allrecipes US | Canada)


    taste was nice and different but it turned out more like a soup so i could not take it to a work party. not enough time to buy more carrots and boil them up.  -  18 Apr 2017  (Review from Allrecipes US | Canada)