Moroccan Carrot Dip with Spicy Parsley Sauce

By Chef Marisa Ford
Moroccan Carrot Dip with Spicy Parsley Sauce



1 1/2 lbs carrots, peeled and cut into 1-inch pieces
3 t coconut oil
1 t cumin
2 T apple cider vinegar
1 1/2 t harissa seasoning
1 garlic clove, minced
1 T extra virgin olive oil
1/4 t cinnamon
1/4 c fresh parsley
1/2 jalapeño pepper, destemmed and chopped
1 garlic clove, minced
1/4 t sea salt
1/3 c extra virgin olive oil



For the Moroccan Carrot Dip, preheat oven to 425 degrees F. Line baking sheet with parchment paper. In a large mixing bowl, mix carrots with coconut oil and cumin and place on the baking sheet. Season with a small amount of sea salt. Roast carrots until tender or approximately 25-30 minutes, stirring once halfway through baking time. Once the carrots are tender, remove them from the oven and allow to cool. Next, transfer them to a food processor and pulse until a coarse paste forms. Add vinegar, harissa seasoning, garlic, olive oil, and cinnamon to the mixture and process until smooth and creamy. Season with sea salt, if needed. For the Green Parsley Sauce, puree the parsley, jalapeño, garlic, and salt in a food processor. With the motor running, slowly pour in the olive oil through the opening. Season with more salt to taste. Drizzle the parsley sauce on top of the carrot dip to serve. You can use the back of a spoon to make a pretty circular pattern. This dip is so versatile. It can be used as a spread on a Hilary's Burger, as a dip for Hilary's Bites or vegetables, or even used as an appetizer using Hilary's Bites. See here for an appetizer idea.