My recent trip to Morocco reminded me how much I love the way the Moroccans eat and how naturally healthy their food is. Lots of vegetables and fresh ingredients served simply – unadulterated. There are many versions of this type of Mezze and I couldn’t find an official Moroccan name for this dish but it appears all over the country in various guises – and its just delicious! If you are clever, then make double and keep the rest in a sealed container for the weeks wraps & lunch box’s.
5 large carrots, scrubbed (600g)
1/4 cup + 2 tsp olive oil, divided
Salt + pepper
1 cup cooked chickpeas (or canned and then drained)
1 tbsp Moroccan Harissa – you can add more to taste – OR add a Moroccan spice blend (I mix equal parts (for e.g 1 tbsp each) Cumin, Coriander, Paprika, Turmeric and then 1/2 tbsp Cinnamon & ground ginger each into a jar to use – you can make as much as you need)
1 large clove garlic minced
Zest and juice of half a lemon
1 tsp tomato paste
2 tbsp tahini (My fave is Oh’Mega – as its light and creamy)
Nigella & Sesame seeds to decorate (don’t skip the Nigella (black cumin) seeds if you can – they really add to the flavour of this dish)
Once you have a smooth purée, check the dip for seasoning. Adjust the seasoning level to your liking and then scrape the dip into a flat serving bowl drizzle with olive oil and serve with flatbreads as part of a feast – or with another mezze or two as part of a starter.