Moroccan-Style Spicy Carrot Dip Recipe
Spicy, pungent harissa and briny olives balance the sweetness of puréed glazed carrots.
Ingredient:
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2 pounds carrots, peeled and cut into rough chunks
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1 tablespoon sugar
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Kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon ground coriander
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2 medium cloves garlic, minced (about 2 teaspoons)
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1 (1-inch) knob ginger, grated on the medium holes of a box grater
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2 tablespoons capers, drained
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1/4 cup pitted green olives, roughly chopped
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1/4 cup fresh parsley or cilantro leaves
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2 tablespoons harissa, or more to taste (see note)
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1/2 cup extra-virgin olive oil
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1 recipe grilled naan or store-bought flatbread heated on grill or in a dry skillet
Recipe Direction :
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Place carrots in a large saucepan and cover with water by 1/2 an inch. Add sugar and 1 teaspoon salt. Bring to a boil over high heat and cook, stirring occasionally, until carrots are tender, liquid has evaporated, about 15 minutes. Continue to cook, stirring constantly, until sugar is a golden blond caramel color, about 5 minutes longer. Remove from heat and immediately add half a cup of water. Transfer carrots and caramel to the bowl of a food processor.
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Add cumin, coriander, garlic, ginger, capers, olives, parsley (or cilantro), and harissa. Pulse until the carrots are roughly chopped, 6 to 8 one-second pulses, scraping down the sides of the processor as necessary. With processor running, drizzle in most of olive oil, saving a couple tablespoons for garnish. Season to taste with more salt.
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Transfer to a serving bowl, drizzle with remaining olive oil, and serve with warm flatbrad.