Moroccan Roasted Pepper and Carrot Amba (Souk Queen Dip)
This Moroccan amba, inspired by the souks of Marrakech, is an explosion of sweet and spicy flavors. Roasted peppers bring a smoky sweetness, while carrots add an earthy, slightly sweet touch. Harissa and cumin awaken everything with a perfumed warmth. Ideal for dipping with fresh bread or accompanying your grilled dishes, this recipe is simple and full of character. If you're wondering what spices are essential in Moroccan cuisine, cumin, paprika, and harissa are an indispensable trio. So, let yourself be tempted by this dip that smells of summer and authenticity.
Ingredients
- Red bell peppers3 large
- Carrots3 medium
- Garlic3 cloves
- Olive oil4 tablespoons
- Apple cider vinegar2 tablespoons
- Harissa paste1 teaspoon (or more to taste)
- Ground cumin1 teaspoon
- Sweet paprika1 teaspoon
- Salt1/2 teaspoon
- Lemon juice1 tablespoon
Nutrition
Instructions
- 1
Preheat the oven to 200°C (400°F). Wash the peppers, cut them in half, and remove the seeds and white membranes. Peel the carrots and cut them into large chunks.
- 2
Place the peppers and carrots on a baking sheet lined with parchment paper. Drizzle with olive oil (2 tablespoons) and roast for 30-35 minutes, until the vegetables are tender and lightly caramelized.
- 3
Let cool slightly. Peel the peppers (the skin comes off easily). In a blender, combine the peppers, carrots, garlic, remaining olive oil, vinegar, lemon juice, harissa, cumin, paprika, and salt.
- 4
Blend until smooth but still with small bits, like a thick purée. Taste and adjust seasoning (more salt, lemon, or harissa if needed).
- 5
Transfer to a bowl, cover, and refrigerate for at least 30 minutes to let the flavors meld. Serve with Moroccan bread, crudités, or as a side to grilled meats.
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