This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.
- 16 ounces carrots, peeled and chopped into large pieces
- 1 clove garlic, peeled and left whole
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 pinch cayenne pepper
- sea salt, to taste
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- 3 tablespoons virgin olive oil
- 2 tablespoons seeded green olives (left whole or chopped, your preference)
- 2 tablespoons fresh cilantro leaves
- 4 -6 rounds flat bread or 4 -6 pita pocket bread
- Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
- Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
- Tip the carrots and garlic into the food processor bowl, and process until smooth.
- Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
- With the machine still running, add the olive oil gradually.
- Allow to cool.
- Spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.