This delicious carrot dip has quickly become Bec’s favourite dip. Versatile – not just as a dip but as a flatbread topping or side to eggs at breakfast! It was featured in Episode 38 of the podcast.
Moroccan Roast Carrot Dip
- Total Time: approx. 35 minutes
Description
This delicious carrot dip has quickly become a favourite of mine. It’s versatile as I use it not just as a dip but as a flatbread topping or a yummy side to eggs at breakfast! It was featured in Episode 38 of the podcast – Easy Thermo Mixer Meal Planning.
Reader Feedback: “Our whole family loves this dip! My daughter came up with the idea to leave some of the dip in the bowl when it’s made and to shred a cooked chicken breast (Reverse+Speed 5 / 5 seconds) for a tasty lunch idea. It’s a great way to clean the bowl!” – Sue
No: Gluten / Dairy / Egg / Nuts
Ingredients
- carrots – 300g, roughly chopped
- garlic cloves – 10g, peeled
- cumin – 1 Tbsp, ground
- olive oil – 30g
- salt – 1 tsp
- tahini paste – 50g
- lemon juice – 10g, fresh
Instructions
- Pre-heat oven to 180C and line baking tray with baking paper
- Add carrots (300g), garlic (2), cumin (1 Tbsp), olive oil (20g only) and salt (1 tsp) to the bowl. Chop Speed 4 / 4 seconds.
- Pour carrot mix onto prepare tray. Be sure to use your spatula to get the oil / spice off the wall of the bowl.
- Bake for approx. 30 minutes. Keep an eye on it – it should be soft, but not burnt. Keeping the carrot mix close together on the tray will help with this. Adjust oven temperature / cooking time accordingly.
- Add the baked ingredients to the bowl, with remaining olive oil (10g), tahini (50g) and lemon juice (10g). Speed 4 / 10 seconds, or to preferred consistency.
- You can serve this delicious dip as warm or cold.
Optional: Add a handful of sultanas and / or pine nuts and mix on Reverse+Speed 4 / 10 seconds.
Keywords: Free Thermomix Recipes, LCHF, Lower Carb, Savoury Thermomix Snacks, Vegan, Vegetarian
this would work SO well using a silicon sheet
My carrot stayed a bit hard, was yours completely soft at the end of cooking?
Hmm…. it was firm (not completely mushy), but it obliterated to the consistency in the photo after a spin around in the Thermomix. How did it go after mixing it?
A little chewy. I might try baking them whole. Taste was great!
Hopefully the updated instructions will help to get the right texture. Thanks so much for the feedback – always good to be able to tweak instructions for the greater good!
Wow! So delicious! Am making Quick Fix in the TM lamb and feta balls tonight and this is a perfect accompaniment! Thanks!
Our pleasure!
My first try was terrible. tasted burnt. That went in the compost
I hurriedly made a thermie version – replaced the baking with 6 minutes at veroma on reverse speed 2 then added cumin and another minute, then whizzed it up
Sadly this is not the Moroccan carrot dip I am looking for – Little Istanbul in Tuggeranong has AMAZING carrot dip
Thanks so much for your feedback Donna. We tweaked the instructions accordingly so that there hopefully won’t be any more burnt carrot dips out there!
Our whole family loves this dip! My daughter came up with the idea to leave some of the dip in the bowl when it’s made and to shred a chicken breast (5 secs reverse speed 5) for a tasty lunch idea.
It’s a great way to clean the bowl!
What a great tip, Sue!
We have just come back from holidays and my kids got hooked on Moroccan pumpkin dip. I was catching up in old podcasts and heard this one. I used your recipe and used pumpkin instead. It got the two thumbs up. Thanks to the 4 Blades!
Yummy! I didn’t have any tahini so shook in some sesame seeds and a blob of sesame oil as well as some extra olive oil to bring it together.
Nice work around!