French Food Friday - Moroccan Spiced Carrot Dip

We spent two wonderful weeks in Morocco just before COVID hit and we are happy that we had the opportunity to do so and we are planning on returning one day soon.

The French love Morocco and it is easy to see why. Not only do the Moroccans speak French, they are lovely, warm people and the food and culture is amazing.

French boyfriend recently purchased a lot of carrots and yours truly has been given the task of deciding what to make with them.

I often bake with them but this time around I wanted to surprise French Boyfriend when he came home for lunch.

So on when the apron, fired up the stove and in the oven went the carrots. 

Out came the carrots, in went the chocolate chip cookies and I then set about making some home made pita bread.

French boyfriend arrived at 13h to find me in my apron, and his lunch ready complete with warm pita bread, having just come out of the oven. I just hope he does not expect this every day.


Serves 4

50 min

Roasting the carrots is important as it intensifies and caramelises their taste. 

Serve this dip as a starter with warm pittas, or as part of a colourful mezze spread with a beetroot dip and a red pepper and cherry tomato dip.


400g carrots, peeled and thickly sliced

2 tbsp olive oil, and extra for drizzling

1 tsp ground cumin

½ tsp ground cinnamon

1 tsp paprika

2-3cm piece fresh ginger, grated

2 garlic cloves, crushed

1 tsp clear honey

juice of 1 lemon

1 tbsp pine nuts, lightly toasted in a dry pan until golden (optional)

salt and pepper


Prep time: 10 min

Cooking time: 40 min

1.Preheat oven to 200°C/Gas 6.

2. Toss the carrots with the olive oil in a baking dish. Roast for 30-40 minutes until tender. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste.

If you want a smoother consistency,  you can blitz the roasted carrots in a food processor with the rest of the ingredients. 

Drizzle with olive oil and sprinkle over the pine nuts if using, to serve. 

Bon appetit ♥♥

Leeann x 


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