Janine Halasz

500g fresh carrots, peeled and chopped then cooked in boiling water till tender.
Drain and cool.
Process then add ½ cup of Greek yogurt, 2 teaspoons of orange juice, 1 teaspoon of Moroccan spices and 1 teaspoon of raw sugar.
Serve dips with fresh bread, pita bread, rice crackers or as sides with your meal.