Carrot cumin dip

Carrot & Cumin Dip


750g carrots or sweet potatoes
2 cloves garlic, crushed
1/2 tspn harissa paste or chilli sauce
1 tspn ground cumin
1 tspn ground ginger
sea salt
freshly ground black pepper
1 tblspn red wine vinegar
2 tblspns olive oil
10 olives
flat bread to serve

Serves: 4


Peel the carrots or sweet potatoes, chop into large chunks and cook in simmering, salted water for about 20 minutes or until soft. Drain well and mash or whiz in the food processor until smooth.

Add the crushed garlic, harissa paste, cumin, ginger, sea salt, pepper and red wine vinegar and mix well or whiz again. Add the olive oil gradually while still beating. Allow to cool.

Serve at room temperature in lettuce leaves or with warmed flat bread.

Contributor: Cam