Recipes
Log in to your
Honey Club Account
 
Username
 
Password
 
Remember me
 
 
If you've registered with your Facebook account, you can log in via Facebook.
 
Register for the Honey Club
 
 
= required
First name
 
Last name
 
Choose a username
 
Password
 
Retype Password
 
Email
 
Address
 
Address line 2
 
Zip
 
Telephone
 
 
I agree to receive monthly emails featuring seasonal recipes, offers and information.
 
 
 
Connect your account to your Facebook profile for more honey fun!
(Sue Bee will never store your Facebook username or password)
Forgot your password?
 

Enter your email address and we'll send you a link to reset your password.

Your Email Address:
 

If you don't have access to the Email account associated with your Honey Club membership click here to submit a help request on our contact form.

Moroccan Carrot Dip
 

Share this recipe via Email
 
Subject: Moroccan Carrot Dip

Your Email Address:
 
Recipient's Email Address:
 
Additional Message:
Moroccan Carrot Dip
Prep Time: 10 min
Cook Time: 30 min
Servings: SERVES 4 - 6
Ingredients
1 tablespoon Sue Bee Honey
16 ounces carrots
2 tablespoons fresh cilantro leaves
2 tablespoons seeded green olives
3 tablespoons virgin olive oil
2 tablespoons fresh lemon juice
sea salt sea salt
1 pinch cayenne pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 clove garlic
4-6 rounds flat bread
Directions
  1. Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
  2. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
  3. Tip the carrots and garlic into the food processor bowl, and process until smooth.
  4. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
  5. With the machine still running, add the olive oil gradually.
  6. Allow to cool.
  7. Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.

Reviews
There are no reviews yet for this recipe.