This simple purée with preserved lemons is a great dip for fresh vegetables.

Serves 10

• 2 pounds carrots, peeled and chopped into 2-inch pieces
• 1 teaspoon salt, plus more to taste
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon cumin
• 1 teaspoon ras el hanout
• 1/4 cup honey
• Peel from 1 quarter of a preserved lemon, diced
• 1/4 cup water
• Freshly ground pepper to taste
• 1 teaspoon za’atar

1. Place carrots in a saucepan, add enough water to cover, and add 1 teaspoon salt. Over medium heat, cook for 7 to 10 minutes or until just tender, and drain.

2. Heat oil in a large frying pan. Add cumin, ras el hanout, honey, and preserved lemon. Mix well and cook for one minute. Add the carrots and coat well. Add water and continue to cook over medium heat for 5 minutes or until the carrots begin to caramelize.

3. Scrape the mixture into a food processor and purée. Add salt and pepper to taste. Allow to cool, spoon into a serving bowl, and sprinkle with za’atar.

This recipe was originally published with the article, Beach Party Paella.