Carrot Dip

April 2021

INGREDIENTS

1kg carrots, peeled, cut into 2cm pieces
2/3 cup (165ml) extra virgin olive oil
2 teaspoons harissa (see note)
1 teaspoon ground cumin
Pinch ground ginger
2 garlic cloves, roughly chopped
2 tablespoons red wine vinegar 

METHOD

  1.  Preheat oven to 200°C. Line a baking tray with foil. 
  2. In a pan, cover carrots with water and simmer over medium heat for 10 minutes un l just tender.
  3. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. 
  4. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. 
  5. Slowly add remaining oil and whiz until  smooth. 
  6. Season and serve.