Moroccan Carrot Dip

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces carrots, peeled and chopped into large pieces
• 1 clove garlic, peeled and left whole
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1 pinch cayenne pepper
• sea salt, to taste
• 1 tablespoon honey
• 2 tablespoons fresh lemon juice
• 3 tablespoons virgin olive oil
• 2 tablespoons seeded green olives (left whole or chopped, your preference)
• 2 tablespoons fresh cilantro leaves
• 4 -6 rounds flat bread or 4 -6 pita pocket bread

Recipe

• 1 cook the chopped carrot and garlic in simmering, salted water, for about 20 minutes or until soft.
• 2 drain well, then return them to the hot, dry pan for a minute or two, over medium heat, to dry them out further.
• 3 tip the carrots and garlic into the food processor bowl, and process until smooth.
• 4 add the cumin, paprika, ginger, cinnamon, cayenne, sea salt, honey and lemon juice and whizz again.
• 5 with the machine still running, add the olive oil gradually.
• 6 allow to cool.
• 7 spoon into a serving bowl, drizzle with a little extra olive oil, scatter with olives and cilantro leaves, and serve with lightly warmed flat bread for dipping.