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This dip is a great inclusion on an antipasto platter.

Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4-6


  • 500g carrots – peeled, coarsely chopped
  • 50g BARLEYmax™ flakes
  • 1 large garlic clove, crushed
  • 70ml (1/4 cup) extra virgin olive oil
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground turmeric
  • 1/2 teaspoon chilli flakes (optional)
  • Zest from 1 lemon
  • 1 tablespoon lemon juice
  • 1/2 teaspoon salt
  • 1 tablespoon chopped coriander (or parsley)


  1. Cook the carrot in a large saucepan of boiling water for 20 minutes, or until tender. Drain and cool.
  2. Place all ingredients in the bowl of a food processor and process until smooth.
  3. Taste and season with extra salt if required. Transfer to serving bowl.
Moroccan Carrot Dip

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