Spicy Moroccan Carrot Dip

spicy moroccan carrot dip

spicy moroccan carrot dip

Spicy Moroccan Carrot Dip is quick to make, economical, healthy, and loaded with spice thanks to the harissa, cumin and coriander. A real freshness of flavours is thanks to fresh coriander, briny green olives, capers, ginger and garlic. We made this dip for the first time for a Moroccan themed dinner with friends, and everyone loved it.

spicy moroccan carrot dip ingredients laid out on a bench ready to be made

Dips are so easy, and everyone loves them

Who doesn’t like a good fresh tasting dip, and a healthy one to boot! Keto fans will be lining up for the recipe. The flavours are warm and spicy thanks to the harissa and extra flavours from the olives and capers. The dip keeps well for a week and it’s fabulous smothered onto toasted sourdough for breakfast.

Homemade baked pita chips

Pita chips are perfect served with this delicious dip, and they’re super easy to make. Brush some pita bread with oil, sprinkle on your favourite seasonings, cut, bake and enjoy. See link –   homemade baked pita chips

homemade baked pita chips

Sweet carrots

Carrots have natural sugar and adding a little extra in the cooking water, then reducing the pan till the water has evaporated adds an additional sweetness to the carrot taste. Adding the water after the cooking water has evaporated releases any caramelisation on the base of the pan, adding more flavour.

spicy moroccan carrot dip carrots slightly caramelising after water has evaporated
caramelising after water has evaporated

Leave a little texture

Once the carrots have finished cooking and the water has been added you can either mash the carrots by hand or use a food processor. We like to blitz the carrots a little first, then add the other ingredients. Simply pulse the processor till the ingredients are reduced in size but try to leave a little texture to the dip to add more interest.

spicy moroccan carrot dip with fresh coriander added to spices , olives and ginger and garlic
ready to pulse

scroll down below for the spicy Moroccan Carrot Dip recipe

Watch how to make Spicy Moroccan Carrot Dip

Check out some more winning finger foods

nutty bolts

click on the recipe for the link…..nutty bolts

Chocolate and almond toffeed dates

click on the link for the recipe…..chocolate and almond toffeed dates

cheese puff tarts cooked and served on a n orange plate with watercress garnish

click on the link for the recipe…..cheese puff tarts

asparagus with prosciutto and blue cheese bundled on a white plate ready to serve

click on the link for the recipe…..asparagus with prosciutto and blue cheese   

What’s your favourite dip? We would love to hear from you in the comments below when you make this delicious spicy Moroccan Carrot Dip.

spicy moroccan carrot dip
Yield: about 2 1/2 cups

Spicy Moroccan Carrot Dip

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This is a cracker of a dip recipe. Fresh flavours married with spices along with ginger, garlic and fresh coriander really delivers. We prefer to make this dip a day before serving to allow the flavours to marry. Try it, you won't be disappointed!


  • 500 g (1 pound) carrots, peeled and cut into large chunks
  • 1 medium clove of garlic, minced
  • 1/2 teaspoon salt
  • 1 1/2 tablespoon white sugar
  • 1 1/4 cm (1/2 inch) fresh ginger, grated
  • 1/2 teaspoon ground cumin
  • 1/4 cup pitted green olives, roughly chopped
  • 2 tablespoons capers, rinsed
  • 1/4 teaspoon ground coriander
  • 1/4 cup of cold water
  • 1 tablespoon harissa or more to taste
  • 1/4 cup fresh coriander roughly chopped
  • 1/4 cup extra virgin olive oil 
  • 1 tablespoon pumpkin seeds - optional
  • 1 teaspoon black sesame seeds - optional
  • 2 tablespoons extra virgin olive oil for garnish


  • place carrots in a large saucepan and cover with water by 1 1/4 cm (1/2 inch)
  • add sugar and salt
  • bring to a boil over high heat and cook till carrots are tender and water has evaporated
  • continue to cook stirring until the sugar starts to turn a light golden blond caramel colour
  • remove from heat and immediately add the cold water
  • transfer carrots to a food processor and blitz a few times still carrots are broken down, but not smooth
  • add cumin, coriander, ginger, garlic, capers, olives, harissa and fresh coriander and pulse so that there is still some texture - see notes
  • add olive oil and blitz for a second or so
  • season to taste with more salt - see notes
  • garnish with extra olive oil, pumpkin and sesame seeds if using
  • serve and enjoy!


  • we like this dip to have some texture so we pulse the olives, ginger and fresh coriander so there are visible pieces of each
  • you can of course blend this dip until smooth if you prefer
  • olives and capers can be quite salty so check the salt seasoning once the dip is ready
  • the olive oil is used as a garnish when serving

Nutrition Information

Amount Per Serving Calories 0Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 0mgCarbohydrates 0gFiber 0gSugar 0gProtein 0g


This must be Christmas. New toys all for me! You’ve got to adore retrievers, as they love to have something in their mouth all the time. Soft, cuddly and washable!


Related Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Skip to Recipe