14 Comments

1. Donna on March 11, 2014 at 10:20 pm

   this would work SO well using a silicon sheet

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2. Dani on March 14, 2014 at 5:20 pm

   My carrot stayed a bit hard, was yours completely soft at the end of cooking?

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   • The 4 Blades on March 14, 2014 at 9:11 pm

     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?

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     • Dani on March 16, 2014 at 7:26 pm

       A little chewy. I might try baking them whole. Taste was great!

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       • The 4 Blades on March 16, 2014 at 8:16 pm

         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!

         Reply
3. Alana on March 15, 2014 at 3:51 pm

   Wow! So delicious! Am making Quick Fix in the TM lamb and feta balls tonight and this is a perfect accompaniment! Thanks!

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   • The 4 Blades on March 16, 2014 at 8:16 pm

     Our pleasure!

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4. Donna on March 16, 2014 at 7:45 pm

   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

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   • The 4 Blades on March 16, 2014 at 8:15 pm

     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!

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5. Sue on April 13, 2014 at 4:04 pm

   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!

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   • The 4 Blades on April 22, 2014 at 8:44 am

     What a great tip, Sue!

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6. Terri on January 11, 2015 at 2:31 pm

   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!

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7. tropikat on January 26, 2015 at 4:22 pm

   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.

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   • The 4 Blades on January 26, 2015 at 9:50 pm

     Nice work around!

     Reply