Recipes / Carrots Recipes

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

  1. In a small frying pan heat half the olive oil over medium heat
  2. Add the spices and garlic and cook until the garlic is fragrant but not browned
  3. Remove from the heat and add the remaining olive oil to cool the oil and keep the garlic from browning
  4. 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)
  5. Taste and adjust seasoning and then serve with crackers, toast, or carrot dippers (for twice the carrot)