CARROT DIP

Start your dinner party with a Middle Eastern surprise sensation of carrot dip

INGREDIENTS

• 1kg carrots, peeled, cut into 2cm pieces
• 2/3 cup (165ml) extra virgin olive oil
• 2 teaspoons harissa (see note)
• 1 teaspoon ground cumin
• Pinch ground ginger
• 2 garlic cloves, roughly chopped
• 2 tablespoons red wine vinegar

• METHOD

  • 1
    Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve.

  • NOTES

    -

    Harissa is available from gourmet food shops.