Morrocon Carrot
Ingredients
- 5 large carrots
- 1 onion
- 1 whole garlic with the peel.
- 1/4 cup whole masoor dal
- 1/4 cup tahini or 1/2 cup sesame blended with little water
- juice of a lemon
- 5-6 byadagi chillies
- few sundried tomatoes (optional)
- 1/2 teaspoon roasted cumin powder
- 1 teaspoon coriander powder
- black pepper as needee
- salt to taste
- olive oil to drizzle
- 5-6 walnuts (optional) .
Preparation
Dice the carrots into large chunks and cook for 10-15 minutes until slightly softened still holding the bite
Cook the soaked lentils until soft
Soak chillies and sun dried tomato in hot water
Cut the ends of the onion and garlic leave the skin on, place the carrots on a baking tray and grease everything lightly with a brush and bake for 25-30 minutes on 200c , alternatively you can cook this in a pan too
Squeeze out the roasted onion and garlic out of its skin and add this to the blender along with carrots, tahini , and rest of the ingredients except the olive oil and blend this into a coarse dip
That’s how i prefer you can even go smooth if that’s what you like
Drizzle some olive oil on top and sprinkle smoked paprika or any other spice that you like
You can even add preserved lemons instead of lemon juice that’s will kick in so much more flavour too
I never go by a recipe for dips because i make them on a whim ,it’s always with what i have on hand and a current favourite flavour profile like morrocon or indian or italian
For dips it’s almost always middle eastern for me
Dips are high in nutritive value as they are concentrated nutrition , literally a pound of veggies in that one cup , and the fats in dips make all the fat soluble vitamins available to our body
So go make these versatile dips that’s can be eaten with crackers spread into roti rolls or sandwiches
They will fetch you a win everytime