How long can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can make the dip a day in advance and refrigerate; add the dukkah when ready to serve.

What can I use if I don't have hazelnuts for the dukkah?

Substitute with almonds or walnuts for a different, yet delicious flavor.

Is this dish suitable for vegans?

Yes, the base recipe is vegan, just ensure any accompaniments are vegan-friendly.

Can I add other vegetables to the dip?

Yes, roasted sweet potatoes or butternut squash work wonderfully as additional ingredients.

Vibrant Moroccan Spiced Carrot Dip with Dukkah Sprinkle

Name: Vibrant Moroccan Spiced Carrot Dip with Dukkah Sprinkle
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Appetizer
Ingredients: Carrots; Olive Oil; Ground Cumin; Ground Coriander; Smoked Paprika; Ground Cinnamon; Cayenne Pepper; Garlic; Lemon Juice; Salt and Pepper; Hazelnuts; Sesame Seeds; Coriander Seeds; Cumin Seeds; Fennel Seeds; Salt; Bread or Crackers; Coriander Leaves

A zesty, aromatic dip with a delightful nutty finish

This Moroccan-inspired carrot dip is packed with warm spices and topped with a crunchy dukkah sprinkle, making it the perfect starter for your next dinner party or casual gathering.

1 h
6
Intermediate

Ingredients

For the Carrot Dip

Carrots

500g, peeled and chopped

Olive Oil

2 tbsp

Ground Cumin

1 tsp

Ground Coriander

1 tsp

Smoked Paprika

1 tsp

Ground Cinnamon

1/2 tsp

Cayenne Pepper

1/4 tsp

Garlic

2 cloves, minced

Lemon Juice

Juice of 1 lemon

Salt and Pepper

To taste

For the Dukkah Sprinkle

Hazelnuts

50g

Sesame Seeds

2 tbsp

Coriander Seeds

1 tbsp

Cumin Seeds

1 tbsp

Fennel Seeds

1 tsp

Salt

To taste

For Serving

Bread or Crackers

Assorted

Coriander Leaves

Fresh, for garnish

Preparation

Marinating the Carrots

Preheat Oven

Preheat the oven to 200°C (392°F).

Season Carrots

Toss the chopped carrots with olive oil, ground cumin, ground coriander, smoked paprika, ground cinnamon, cayenne pepper, and minced garlic.

Roast Carrots

Spread the carrots evenly on a baking sheet and roast for 30-35 minutes until tender.

Preparing the Dukkah

Toast Hazelnuts

Toast the hazelnuts in a dry skillet over medium heat until fragrant.

Toast Seeds

In the same skillet, toast sesame seeds, coriander seeds, cumin seeds, and fennel seeds until golden and aromatic.

Do not overheat the seeds; they can turn bitter.

Combine and Grind

Combine toasted nuts and seeds, add salt, and grind coarsely with a mortar and pestle.

Double the dukkah recipe and reserve in an airtight container for future use.

Cooking Process

Blending

Blend the roasted carrots with lemon juice until smooth. Season with salt and pepper to taste.

Assembling

Transfer the carrot dip to a serving bowl and sprinkle generously with dukkah.

Garnishing

Garnish with fresh coriander leaves for extra fragrance and color.

Plating & Serving