Carrot Muhammara
This dip is a favorite for appetizer hours, Girl Dinner, or movie night. It also can be made in large batches and used throughout the weeks as a great sandwich, ravioili filling, or topper for leftover rice.
Ingredients
1 tsp cumin seed
1 tsp aleppo or marash pepper (optional)
3 cloves garlic, minced
1/2 cup olive oil
1 cup walnuts, toasted
1 lb carrots, boiled or roasted until soft
2 tbsp maple syrup
Method
- In a small frying pan heat half the olive oil over medium heat
- Add the spices and garlic and cook until the garlic is fragrant but not browned
- Remove from the heat and add the remaining olive oil to cool the oil and keep the garlic from browning
- In a food processor blend the cooked carrots, walnuts, garlic-infused oil, and maple syrup with a hefty pinch of salt then blend until mostly smooth (hummus texture)
- Taste and adjust seasoning and then serve with crackers, toast, or carrot dippers (for twice the carrot)
