Spicy Moroccan Carrot Dip

By Karlie Kashat
April 26, 2017
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Author Notes: Spicy moroccan carrot dip, a 5 ingredient "hummus" without the chickpeas! Full of carrots, tahini, lemon, spicy harissa, and topped with crunch za'atar!Karlie Kashat

Makes: 2 cups

  • 3 cups carrots, peeled and chopped
  • 1/4 cup extra virgin olive oil
  • 1/4 cup tahini
  • 1 teaspoon harissa
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 lemon, squeezed
  • 1 pinch fine sea salt
  • 1 bunch za'atar
  1. Boil carrots for 20 minutes, or until fork tender
  2. Add all ingredients, except za'atar, to food processor and blend until smooth. Taste and adjust seasonings as desired.
  3. Top with za'atar

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