Ingredient experiments: Spicy Carrot Dip

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.

Caroline

Caroline

Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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