This delicious dip combines all the goodness of carrots – a great source of vitamins, minerals, fibre and antioxidants – with the classic and complex Moroccan spice blend, ras el hanout.
Preserved lemon imparts a tangy, salty touch so there’s no need to add salt.
It is gluten free, oil free and dairy free yet sublimely creamy so dip right in!
900g water
350g carrots, roughly chopped
2 cloves garlic, peeled
Knob of ginger, peeled and roughly chopped
½ bunch parsley or coriander leaves and stalks (not roots)
¼ of a large preserved lemon
1 teaspoon ras el hanout
150g silken tofu
½ to 1 teaspoon maple syrup or honey
Add water to TM mixing bowl. Place carrots in TM simmering basket and cook 25 min/Varoma/speed 3. Test with skewer and, if not tender, cook for a further 5 minutes if necessary. Remove simmering basket and reserve 50g cooking liquid from TM bowl. Discard rest of cooking liquid and allow carrots and TM bowl to cool.
Place garlic, ginger, coriander and preserved lemon into mixing bowl, chop 5 sec/speed 5 and scrape down sides. Add ras el hanout and 50g cooking liquid. Sauté 3 min/120°C/speed 1.
Add carrots, tofu and maple syrup or honey. Blend for 30 sec/speed 5 increasing to speed 9. Repeat if necessary until desired consistency is reached.
old chris new tricks 