WHY THIS RECIPE WORKS To really bring out the fruity-earthy flavor qualities of carrots, a little spicy heat works wonders. This highly seasoned dip is full of vibrant carrot flavor. Cooking the carrots over an initial blast of heat quickly broke down cell walls and released their sugars. To maintain their brilliant color, we avoided browning and instead added water after the initial cooking, simmering the carrots until perfectly tender. We threw in some Moroccan-inspired spices that stood up well to the intense sweet carrot flavor, and added habanero chile for a surprise kick (use one or two depending on your preference). Processing the mixture at the end produced a smooth, spreadable dip that reminded us of hummus. With a healthy drizzle of olive oil and some crunchy pepitas on top, this is a simple dip that’s sure to be a crowd-pleaser.

Makes 2½ cups

Total time: 1 hour 15 minutes

INGREDIENTS

• 3 tablespoons extra-virgin olive oil, plus extra for serving
• 2 pounds carrots, peeled and sliced ¼ inch thick
• Salt and pepper
• 1 or 2 habanero chiles, seeded and minced
• 2 garlic cloves, minced
• ¾ teaspoon ground coriander
• ¾ teaspoon ground cumin
• ¾ teaspoon ground ginger
• ⅛ teaspoon chili powder
• ⅛ teaspoon ground cinnamon
• ⅓ cup water
• 1 tablespoon white wine vinegar
• 1 tablespoon roasted, salted pepitas
• 1 tablespoon minced fresh cilantro

INSTRUCTIONS

1. Heat 1 tablespoon oil in large saucepan over medium-high heat until shimmering. Add carrots and ½ teaspoon salt and cook until carrots begin to soften, 5 to 6 minutes.
2. Stir in habanero, garlic, coriander, cumin, ginger, chili powder, and cinnamon and cook until fragrant, about 30 seconds.
3. Add water and bring to simmer. Cover, reduce heat to low, and cook, stirring occasionally, until carrots are tender, 15 to 20 minutes.
4. Transfer carrots to bowl of food processor, add vinegar, and process until smooth, scraping down sides of bowl as needed, 1 to 2 minutes.
5. With processor running, slowly add remaining 2 tablespoons oil until incorporated.
6. Transfer to serving bowl, cover, and refrigerate until chilled, 30 minutes to 1 hour.
7. Season with salt and pepper to taste. Sprinkle with pepitas and cilantro, and drizzle with extra oil.
8. Serve.