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Sunday, April 24, 2005

IMBB#14: Moroccan carrot dip

With left-over carrot mash from my tarka dhal on-hand, I decided to turn this into a Moroccan carrot dip for my second submission for IMBB#14: Orange You Hungry.

Moroccan Carrot Dip
1 cup cooked carrot
2 tsp cumin
1 tsp paprika
1/4 tsp ground ginger
1/2 tsp ground cinammon
1 garlic clove, minced
salt and pepper to taste

Puree or mash the cooked carrot and combine with remaining ingredients.

The end.

This would probably bind better with a splash of olive oil and perhaps some lemon juice or red wine vingar, but if you like it chunky and/or healthy, these can be omitted.

You could experiment with any number of spices according to your preference/adventurousness. I could quite easily see a couple of variations incorporating olives, walnuts or extra ginger.

This was dead easy to whip up, using ingredients that are readily available in any kitchen. I'll have to remember this one for the next impromptu picnic or dinner party.

For a full summary of all the orange-themed recipes, check out ladygoat's wrap-up at Foodgoat.

Related GrabYourFork posts:
IMBB#14: Tarka dhal
IMBB#14: Germans carrots cooked in beer
3 comments - Add some comment love

posted by Anonymous on 4/24/2005 01:00:00 pm


  • At 4/25/2005 10:45 am, Blogger pinkcocoa said…

    hiya AG
    ohh this dip looks so yummy. :-)

  • At 4/26/2005 1:40 am, Blogger Robyn said…

    What an excvellent choice! It not only looks great, but i can already taste it! This will go into my list of appetizers!

  • At 4/26/2005 1:44 am, Anonymous Anonymous said…

    Ah...pure simple goodness, and so easy too! :) Great choice, great entry, AG.


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