Ingredients
-
2/3
-
1/4
-
1/2
-
1/2
-
1/2
-
1/4
-
1 1/4
-
1
-
1/3
-
2
-
2
-
-
-
-
Directions
Moroccan Sweet Carrot and Honey Dip, Haven’t tried this yet, but it sounds very healthy and delicious The recipe calls for dry chickpeas, but I prefer to short cut and use canned This recipe is from my Backyard BBQ Bible cookbook , Haven’t tried this yet, but it sounds very healthy and delicious The recipe calls for dry chickpeas, but I prefer to short cut and use canned This recipe is from my Backyard BBQ Bible cookbook
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Steps
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1
Done
|
Drain, Rinse, and Mash Chickpeas Very Well. Melt Butter in a Heavy-Based Skillet; Add the Cumin, Coriander, Cinnamon, Chili Powder and Carrots. Cook, Covered, Over Low Heat For 5 Minutes, Turning the Carrots to Coat Them in the Spices. Drizzle With Honey. If the Carrots Start to Stick, Add 1 Tablespoons Water. Cover and Cook For 20 Minutes Until the Carrots Are Very Tender and a Caramel Brown Color. Cool Slightly and Mash in the Skillet to Include All the Bits on the Base of the Pan. |
|
2
Done
|
Combine the Mashed Chickpeas and Carrots With the Yogurt, Parsley and Olive Oil, and Season Well With Salt and Pepper. Spoon Into a Serving Bowl and Drizzle With Extra Oil. Serve With Celery Sticks, Blanched Green Beans or Veggies of Your Choice. Can Serve With Pita Chips as Well. |
