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Carrot dip

Name: Carrot dip recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: About 2 cups
Ingredients: 1kg carrots, peeled, cut into 2cm pieces; 2/3 cup (165ml) extra virgin olive oil; 2 tsp harissa; 1 tsp ground cumin; Pinch ground ginger; 2 garlic cloves, roughly chopped; 2 tbs red wine vinegar

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

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

Method

1.

Preheat oven to 200°C/180°C fan-forced. Line a baking tray with foil.
2.

In a pan, cover carrots with water and simmer over medium heat for 10 minutes, or until just tender. Transfer to the baking tray, drizzle with 2 tbs oil and roast for 20 minutes, or until browned. Cool, then whiz in a food processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve.