Author Jean Morrison
Moroccan Carrot Dip
This is quite a healthy dip with a beautiful bright orange colour. It's very healthy too as it contains heaps of Vitamin C and Beta Carotene.
Preparation time: 20 minutes
Cooking time: 0 minutes
Quantity: Makes 500 ml dip
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3 large peeled carrots, cut into small chunks
1 tablespoon mild tasting oil
2 tablespoons light ricotta cheese
2 teaspoons ground cumin
1/2 teaspoon ground turmeric
1/2 teaspoon ground coriander seeds
1 teaspoon mild paprika
Tiny pinch cayenne pepper or chilli powder
2 large cloves of garlic finely chopped
Salt and pepper to taste
Cook carrots for 10 minutes until tender. Drain and cool. Place carrots plus remaining ingredients in blender and blend till combined well.
Refrigerate until needed. Makes 500 ml of dip.
Carrots are native to Afghanistan. They used to have a yellow flesh and a purple exterior. Carrots were first grown as a medicine and not a food. Just one carrot supplies enough vitamin A for an entire day. In fact, they have the highest Vitamin A content of any vegetable. Carrots have high levels of the anti-oxidant beta carotene which is reputed to help fight cancer and may reduce the risk of prostate cancer in men.
Cumin is a flowering plant that produces a compact, tiny fruit that holds one seed. the ground seed is mainly used in Indian and Mexican cuisine but also is used in the Middle East, North Africa and parts of Asia. It has a slightly bitter-sweet taste. Cumin aids digestive problems so it is good to eat at the same time as beans. It is said to relieve diarrhoea, nausea and morning sickness.
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