More from Uncle Howard. His interest in food, drink, music, and people and their stories continues to inspire. How’s enthusiastic support of Gus’s gluten-free lifestyle and his willingness to experiment with all kinds of cuisine is remarkable.  We’ve modified this recipe for one his favorite “nibbly bits”: have had a tough time finding organic lemons the last few months, so substituted a delicious white balsamic vinegar. We also found that adding a little water at the end of processing the carrots and spices made the dip smoother.

If you haven’t already, check out our popular Uncle Howard’s Vegan Chocolate Ganache Tart.

Uncle Howard’s Moroccan Spiced Carrot Dip: “Great for nibbles!’

Click Here For Printable Recipe

INGREDIENTS:

1 pound (16 oz.) carrots, peeled & thickly sliced

2 tablespoon olive oil

1 tsp ground cumin;

1 teaspoon paprika

1/2 teaspoon ground cinnamon

1 tablespoon fresh ginger, peeled and grated

1 clove garlic, minced

1 teaspoon honey

1 tablespoon fresh lemon juice or white balsamic vinegar

1-2 tablespoons water

1/8 teaspoon sea salt

Extra olive oil for drizzling;

Optional: 1 tablespoon pine nuts or pistachio nuts, lightly toasted

DIRECTIONS:

1.  Preheat the oven to 400F.

2.  Toss the carrots with the olive oil and bake for 40-45 minutes or until tender. Cool slightly

3.  In a food processor combine the carrots, cumin, cinnamon, paprika, ginger, garlic, honey, lemon juice, and salt. Blend until smooth.  Add water to help achieve desired consistency.

4.  Turn the puree into a shallow dish or medium sized ramekin, drizzle with olive oil, and scatter the toasted nuts on top.

Serve at room temperature with GF Crackers.

Weighing carrots from the farmers’ market

Slicing them in half or thirds

Drizzling with olive oil

Into the oven

Soft caramelized carrots – one was yellow

Adding the honey to the spices

One clove of crushed garlic into the mix

Grating the fresh ginger

Neat little catch-pot grater

Ready to blend

With toasted pistachios on top