Mediterranean Carrot Dip

Mediterranean Carrot Dip
  • 2 Tbsp olive oil, divided
  • 2 pounds carrots, peeled and cut into ¼” slices
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tsp garlic, minced
  • ½ tsp cumin
  • ½ tsp paprika
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ¼ tsp chili powder
  • ⅓ cup water
  • 1½ Tbsp lemon juice
  • 1 Tbsp fresh cilantro, minced
  • Saffron Road Chickbean Crisps, for serving
  1. Using a deep sauté pan, add 1 Tbsp of olive oil and place over medium heat. Add carrots, salt and pepper. Cook, stirring occasionally, until carrots have softened (~6-8 minutes). (Note: Make sure to just soften carrots, not actually brown them.)
  2. Stir in garlic, cumin, coriander, ginger and chili powder. Continue cooking, stirring often, for 2-3 more minutes.
  3. Add water. Bring to a simmer, cover and reduce heat to low. Let cook, stirring occasionally, until carrots are tender (~15 minutes).
  4. Remove from heat and transfer carrots into a food processor. Pulse several times, or until carrots are mostly smooth. Stir in lemon juice and remaining 1 Tbsp of olive oil. Refrigerate for 30 minutes.
  5. Before serving, garnish with minced cilantro. Serve with Saffron Road Chickbean Crisps


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