Moroccan Carrot Dip

Moroccan Carrot Dip

poniedziałek, 27 stycznia 2014

Moroccan Carrot Dip

Time: 30 mins

Ingredients

• 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

Directions

• 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.