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Moroccan Carrot Dip With Pita Triangles

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Ingredients
  Carrots 1 Pound, cut into 1 inch pieces
  Extra virgin olive oil 1 Tablespoon
  Garlic clove 1 Small
  Fresh lemon juice 1 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cinnamon 3⁄8 Teaspoon (1/4 teaspoon plus 1/8 teaspoon)
  Ground coriander 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Paprika 1 Teaspoon
  6 inch whole wheat pita bread 3 , cut into 8 wedges each
Directions

1 Bring a large saucepan of water to a boil. Add the carrots and cook until tender, 20-22 minutes; drain. Let cool 5 minutes.
2 Put the carrots, oil, garlic, lemon juice, cumin, salt, cinnamon, coriander, ginger, and cayenne in a food processor and process until smooth. Transfer to a serving bowl and sprinkle with paprika

Recipe Summary

Cuisine: 
African
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Carrot

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Average: 4.3 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 703 Calories from Fat 187

% Daily Value*

Total Fat 20 g31.4%

Saturated Fat 1.4 g7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1900.9 mg79.2%

Total Carbohydrates 120 g39.8%

Dietary Fiber 28.8 g115.1%

Sugars 25.4 g

Protein 21 g41.9%

Vitamin A 1573.6% Vitamin C 59.6%

Calcium 39.3% Iron 39.5%

*Based on a 2000 Calorie diet

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Moroccan Carrot Dip With Pita Triangles Recipe