Spicy Carrot Dip
This is especially good with a Bulgur and Cauliflower Salad, some crisply toasted pita breads and a bowl of natural yoghurt.
Carrots – 500g, chopped into 3-inch lengths
Extra virgin olive oil – 4 tablespoons
Sherry vinegar – 3 tablespoons
Garlic cloves – 2, crushed
Harissa or chilli paste – 2 teaspoons
Ground cumin – 1 ½ teaspoons
Ground ginger – ½ teaspoon
Sea salt and freshly ground black pepper
A little extra olive oil and ground cumin to serve
Boil carrots until they are very soft. Drain and transfer to a food processor. Add the olive oil, vinegar, garlic, harissa, cumin and ginger and process to a smooth puree. Season to taste with salt and pepper.
Scrape into a serving dish, drizzle with olive oil and sprinkle with ground cumin and serve.
Serves 4, with salad and bread.
Adapted from Claudia Roden’s A New Book of Middle Eastern Food.