Boiled Carrot Salad Dip

Submitted by Angela Sara

"This is a fiery Morrocan salad. Add the flavourings gradually to taste. The colour is beautiful. You can also add honey and cinnamon to this. Serve as a dip with bread or bits of raw vegetables. From my favourite book A New Book of Middle Eastern Food."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 500 g carrots
• salt and pepper
• 1⁄2 - 1 teaspoon harissa or 1 teaspoon paprika (and a good pinch cayenne)
• 1 -2 teaspoon cumin
• 3 tablespoons cider vinegar
• 2 -3 tablespoons olive oil
• 2 cloves garlic, crushed
• 1⁄4 - 1⁄2 teaspoon ginger
• olive (to garnish)

directions

1. Peel the carrots and boil in salted water until very soft.
2. Drain and puree in the blender and add the rest of the ingredients.
3. Serve cold with a few green or black olives.

Reviews

[a little of this an]

What a refreshing change... and I found this recipe looking for something to do with my left over cooked carrots...I highly recommend this dish for anyone who enjoys a hint of the Mediterranean. We paired this with left over sliced ham, dalmadas, green bean and feta salad and some pickled beets on the side! It was great! I suggest you serve along with some fresh pita for a great dipping idea!

 

[Missy Wombat]

I enjoyed this and will be making this again if I have the need for a different dip. I used harissa and I think that it pays to use this ingredient.