Massel Moroccan Carrot Dip by Tess Masters

Ingredients

• 1/4 cup (60ml) Massel Vegetable Liquid Stock (plus more as needed)
• 1 tablespoon extra-virgin olive oil
• 1 cup (150g) diced yellow onion
• 1 tablespoon minced garlic (3 cloves)
• 1/2 teaspoon Celtic sea salt (plus more to taste)
• 2 cups (320g) steamed cubed carrots (about 3 cups raw)
• 3 tablespoons tahini (plus more to taste)
• 1 tablespoon fresh lemon juice (plus more to taste)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1/4 cup finely chopped coriander/cilantro