top of page
< Back

Middle Eastern Carrot Dip

Adapted from a 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.

bottom of page