CARROT & CASHEW MOUTABEL, Vegan crowd-pleaser, budget-friendly

Extraordinary Middle Eastern dip that captivates family and guests...

Revelatory MidEast Carrot, Cashew & Date Dip: Vegetarian with Vegan Option

'You've made carrot lovely! Completely unique' 'Utterly delicious.' 'A revelation' 

                                                                                              updated 02.04.20                               

This amazing Middle Eastern dip comes courtesy of Bethany Kehdy, author of a new cookbook on Middle Eastern cuisine*.

It is extraordinary: slightly sweet, crunchy, incredibly more-ish.  It has such unique flavours the tastebuds and sit up and whistle.  

It's classified as a Moutabel dip, popular on Mediterranean tables, but is originally a Syrian speciality.  It does not have chickpeas but is flavoured with tahini.  Traditionally made with eggplant, nowadays a variety of vegetables are used.  

This one is based on - of all things - carrot(!) but beet, potato and zucchini can also appear.  

The Moutabel is pure delight - the carrots take on sensational un-carrot-like flavours;  caraway adds exoticism; cashews turn brown and buttery; fresh dates and dried unsweetened coconut provide pockets of sweetness.  

67 made one adjustment to the recipe, reducing the amount of butter from 75 grams/2.6oz to 50gm/1.7oz to make it slightly lower in cholesterol.    

The moutabel is vegetarian with a vegan option -- godsends during the festive season.  It's also wallet-friendly and easy to prepare.

Cost: £2.50 + crudités and pitta or flatbread (2018)
Makes: medium size bowl 

Ingreds:  

Base    
    500gm/17.5oz carrots, pref organic, roughly chopped
    1/2 tsp caraway seeds
    2-3 tablespoons tahini*
    juice of a lemon
    finely grated zest of a lemon

Topping
    50-75gm/1.7-2.6oz butter/coconut oil/vegan butter
    45gm/1.5oz unsalted cashews
    60gm/generous 2oz finely chopped best datesc

    good pinch cinnamon
    2 tbsp unsweetened shredded coconut

Serve with: pitta or flatbread, raw veg: peppers, cauliflower, celery

Method:

Base

1. Cook carrots in large amount of boiling salted water 10mins or until a knife goes through without resistance; drain well (67's large carrots took 20 mins) 
2. Dry fry seeds in a large non-stick frying pan until toasty & aromatic; cool
3. Blitz carrots, seeds & tahini in a blender 
4. Stir in lemon juice & zest if using
5. Pour into serving dish; use back of spoon to make a wide well in the centre
6. Spoon in topping 

Topping:

1. Melt butter in small pan over med heat until bubby; add cashews; stir and toss 2-5 mins until golden brown (careful; they burn easily) 
2. Take off heat; stir in dates & cinnamon 
3. Sprinkle with coconut 
4. Arrange in the well of the carrot dip

Serve with toasted pitta bread triangles or warm flatbreads plus celery, cauliflower and pepper sticks

Bethany Kehdy 'The Jewelled Table', Hardie Grant (£25)

Comments: 

• 'You've made carrot lovely!  This is a completely unique flavour; it would be perfect for Boxing Day, maybe with salad, brightening up the stodgy remains of a European dinner.'  Political Agent
• 'Delicious!  Definitely good and the pepper strips go really well with it!'  Campaign Manager
• 'A revelation; such an unexpected treat.'  Retired writer

Tips:

• a lower-fat version of this dip is found here  
• Organic carrots are recommended; the flavour is so much better and nowadays are well priced at a pound in money for 500gm. 
• see 15-minute flatbread for easy yeast & sugar free puffy bread

First courses/canapes NavBar: Recipes II (bottom of page)...

   

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