Vegan Moroccan Carrot Dip

with Massel

Recipe
comment
i
  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

This quick easy carrot dip is infused with a delicious blend of Moroccan-style spices that will make you weak at the knees. The steamed carrot brings in a nice sweetness and the tahini delivers a rich, creamy texture. I love this dip with seed crackers or veggie sticks, and adds awesome exotic flavor slathered on sandwiches and wraps.

I always add Massel broth to my dips to infuse an extra layer of flavor. Massel has a range of gluten-free, vegan, kosher broth powders and liquids in vegetable, chicken, and beef flavors. Aussies are really familiar with Massel. It's a household name. For those of you in the United States, you'll start to see this broth more as it's becoming so popular because it's so good. It has such an incredible flavor that is above and beyond anything else on the market, which is why it has 70% of the market share in Australia. In the U.S, Massel is currently available at select grocers and health food stores, and some Wholefoods. Use the store locator on the Massel website to find your local store, or order online.

Another tip for giving your dips and sauces a spectacular middle note is to sauté onions and garlic until soft and translucent, or add dried onion and garlic powder. The sauteed onion gives this carrot dip a nice depth of flavor that's really delightful.

This dip does need to be placed in the fridge to thicken, particularly if you want to use it as a spread for sandwiches and wraps. If you want to serve it immediately you could add 1/4 cup raw unsalted cashews to thicken it up quickly.

Either way, the dip rocks.

*I'm an ambassador for Massel, but my opinions are my own.

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Vegan Moroccan Carrot Dip

Vegan Moroccan Carrot Dip

with Massel

Makes 2 cups (500g)30 MINS
  1. In a small skillet over medium-high heat, heat the olive oil, and sauté the onion and garlic with a pinch of the salt for about 5 minutes, until the onion is soft and translucent.
  2. Place the broth, steamed carrots, tahini, lemon juice, coriander, cumin, ginger, cinnamon, cayenne, and remaining salt into your blender, and add the onion mixture.
  3. Blast on high for 30 to 60 seconds until smooth and creamy. You may have to stop the machine and scrape down the sides of the container to ensure all of the ingredients fully incorporate. Tweak tahini, lemon juice, and salt to taste.
  4. Transfer to a sealed container in the fridge to chill and thicken. Serve with veggie sticks or crackers, or slather on sandwiches and wraps.

Find more recipes using Massel broth
Photo by Trent Lanz; styling by Alicia Buszczak

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