Roasted Carrot Dip

I haven't tried this as yet, but it was in the newspaper so I am posting it here for safe keeping. Makes about 2 Cups.

• Ready In: 30 mins
• Serves: 8
• Yields: 2 cups

Ingredients

• 500  g carrots, peeled and cut into chunks
• 1  teaspoon ground cumin
• 1  teaspoon cumin seed
• 1  tablespoon soft brown sugar
• 2  tablespoons olive oil
• 2  tablespoons fresh ginger, grated
• 1 1⁄2 tablespoons tahini
• 1⁄4 cup water (optional)
•  salt
•  pepper

Directions

1. Preheat oven to 200°C.
2. Place carrots in a roasting pan. Add ground cumin, cumin seeds and sugar. Drizzle with 1Tbsp of the olive oil.
3. Mix well to coat carrots evenly with mixture.
4. Roast for 15 minutes or until caramelised and soft.
5. Place into a food processor. Add ginger, 1 Tbsp olive oil and tahini.
6. Blend until pureed.
7. Add water at this stage if you want a thinner consistency.
8. Leave for several hours before serving to allow flavours to blend.