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.