Moroccan Carrot Dip

 

Sure, you can snack on whole carrots. But why not make them into a fun and tasty dip instead? Increase your carotenoid intake even more by dipping carrots, asparagus, and broccoli into the Moroccan Carrot Dip! Your eyes will thank you.

Moroccan Carrot Dip

Ingredients

 1 cup carrot (cut in discs or small chunks, roughly 4–4 ½ oz)

 ⅓ cup raw cashews

 2 tsp organic apple cider vinegar (+½ tsp as desired, or coconut vinegar)

 1 small garlic clove

 ½ tsp fresh ginger root (+½ tsp as desired, peeled and roughly chopped)

 ⅛ tsp ground cinnamon

 ½ tsp ground cumin

 ½ tsp ground coriander

 ¼ tsp ground fennel (see Chef's Notes)

 ¼ tsp salt (+½ tsp as desired, optional)

 ½ cup water

Directions

1

Using a blender (a high-powered blender will give you the smoothest result), puree all the ingredients (starting with 2 teaspoons of the vinegar and ¼ tsp salt if using) until very smooth.

2

Taste and add extra vinegar if you wish, and season with additional salt if desired.

3

For a thinner dip, add extra water to achieve desired consistency.

4

Makes about 1 ¼ cups.

Chef's Notes

Spices
If you aren’t sure about using fennel, you can skip it and assess the flavor as you go. You can also use more cumin or ginger — or any of the spices — if you really love them!