I contributed my tried and true recipe the Moroccan Carrot Dip, which I have evolved and adapted from a cookbook called Vegetarian Appetizers: simply delicious recipes for easy entertaining by Paulette Mitchell. I have made this at least two dozen times for multiple occasions. First of all, I usually have all of these ingredients on hand. Second of all, it takes less than thirty minutes. Third of all, this recipe is an open canvas. You can add a cooked sweet potato, or coconut milk, or cinnamon or substitute cilantro for the parsley.
A side note: when draining the boiled carrots, pour the water through a strainer and into a bowl so that you can save the carrot water for a vegetable broth.
Another great aspect about this recipe is that it can be used as a dip for pita bread, or a topping for chicken or tofu, or as a spread for a sandwich. The options really are endless.
Moroccan Carrot Dip
Adapted from Vegetarian Appetizers by Paulette Mitchell
Yields about 2 cups
1 lb. bag baby carrots
1 large clove garlic, minced
1/2 tsp ground cumin
1/2 tsp ground black pepper
1/4 tsp salt
1 Tbsp olive oil
2 Tbsp red wine vinegar
1/8 tsp paprika
3 Tbsp fresh parsley, chopped
1-2 Tbsp water, if needed
Boil carrots for 10-15 minutes or until they can easily be cut in half with a fork. Drain carrots and let partially cool. Add carrots and the remaining ingredients, except for the parsley and water to the food processor. Blend well. Intermittently scrape sides of bowl if necessary. Add 1-2 Tbsp of water to make dip more creamy and smooth if needed.
Transfer to serving bowl and integrate the parsley and add a few pieces on top. Serve with pita chips, as a sandwich spread or topping for grilled chicken.
|Dinner: Figs, dates, olives, blue cheese, toast with figs, arugula and blue cheese, and toast with Moroccan carrot dip.|