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Moroccan Carrot Dip

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Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Appetizer
Cuisine Moroccan

Ingredients
  

  • 2 pound carrots, peeled
  • 6 cloves garlic
  • 2 tsp ras el hanout
  • 1/2 tsp ground cumin
  • 3 Tbsp olive oil
  • 1 cup Tahini
  • 1/2 tsp kosher salt
  • 1/4 cup lemon juice
  • 3 Tbsp water
  • 1 tsp fresh mint, chopped
  • 1 Tbsp feta cheese crumble
  • 1 Tbsp pomegranate seeds optional

Instructions
 

  • Preheat oven to 300F. Line baking sheet with foil.
  • Peel carrots and cut into 1/2-inch chunks. Crush garlic clove and peel. leave whole. In a bowl, toss the carrots and garlic with ras el hanout, cumin, salt, and olive oil. Fold up foil to enclose carrots in a packet; crimp and fold edges to seal. Roast until carrots are very tender and beginning to break apart, about 1 1/2 hours. Carrots should be fork prick soft and tend Add additional cook time if not tender.
  • Remove from oven. Let sit and cool. About 15 to 20 minutes.
  • Add tahini to food processor and blend on low speed. Scrape down the sides if needed. Add in carrots and their juices, a splash of olive oil, lemon juice, and salt, and puree until smooth, adding water as needed to loosen the dip.
  • Season to taste with salt if needed. Transfer dip to a serving bowl. Garnish with a drizzle of olive oil, and sprinkle of ras el hanout, feta, and mint leaves. Pomegranate seeds if used Serve with pita, and/or crudite.