Moroccan Carrot Dip

This unusual, sweetly spiced, Moroccan Carrot Dip is wonderful served with olives and warm flat bread for dipping. From a recipe by Jill Dupleix.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 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

Directions

1. Cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
2. Drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
3. Tip the carrots and garlic into the food processor bowl, and process until smooth.
4. Add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
5. With the machine still running, add the olive oil gradually.
6. Allow to cool.
7. 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.