Massel Moroccan Carrot Dip by Tess Masters
The Blender Girl Tess Masters is back with another quick and easy fall dip recipe using Massel vegetable broth.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at massel.com.
Cooking tools:
- Blender
- Skillet
- Stove
- Steamer basket
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Airtight container
- Refrigerator
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
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