Middle Eastern Carrot Dip

Adapted from a Delicious.com recipe


  • 1kg Carrots, peeled, cut into 2cm pieces

  • 2/3 Cup Extra virgin olive oil

  • 2 teaspoons Harissa paste

  • 1 teaspoon Ground Cumin

  • Pinch Ground Ginger

  • 2 Garlic cloves, roughly chopped

  • 2 tbsps Red wine vinegar


Preheat oven to 200°C. Line a baking tray with foil.

In a saucepan, cover the carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned.

Cool, then whizz in a processor with Harissa, spices, garlic and vinegar.

Slowly add remaining oil and whizz until smooth.

Season with salt and pepper if it needs it, and serve.