While I was shopping at World Market for my safari inspired Girls Night In, I spotted some Ras El Hanout spice mix. This is a Moroccan spice mix that can be used for chicken, beef or fish. But I also came across this recipe for a carrot dip using Ras El Hanout which was perfect for my get together. I tweaked the original recipe based on what I had on hand.
The recipe turned out so good. It has a rich, creamy texture without anything fattening to make it that way. I calculated that 1/4 cup of this dip has about 60 calories.
Carrot Dip with Ras El Hanout
4 cups peeled carrots
1 1/2 TBSP Rice Vinegar
2 TBSP Olive Oil
1 TBSP grated fresh ginger
1 tsp Ras El Hanout
1/4 tsp cayenne pepper
1/8 cup fresh chopped mint
2 TBSP fresh chopped basil
1. Boil carrots in salted water until soft (about 8-10 minutes).
2. Drain carrots and run cold water over them.
3. In food processor or blender, combine carrots, vinegar, olive oil, ginger, ras el hanout and cayenne pepper. Blend until smooth.
4. Add mint and basil and blend until they are combined in to the dip.
5. Serve with cucumber slices and pita chips (or other crackers).