Middle Eastern Carrot Dip

Middle Eastern Carrot Dip

Preparation time 30 minutes + cooling.
Serves 4-6.

Serve as a starter with drinks or as part of a meal of shared plates.


½ kg good quality carrots peeled and chopped
1 garlic clove
½ tsp ground cumin
½ tsp sweet paprika
½ tsp ground ginger
½ tsp ground cinnamon
pinch of cayenne pepper
Maldon sea salt
1 tbsp honey
2 tbsp lemon juice
3 tbsp olive oil
2 tbsp green olives
2 tbsp flat parsley or coriander leaves
4 rounds of flat or pocket bread


Cook the carrots with the garlic in salted simmering water cook until soft (approx 20 minutes).Drain and return to the hot, dry pan over medium heat for a few minutes to remove remaining moisture.
Process carrots and garlic until smooth. Add spices (spices can be first fried to intensify fragrance in a pan over medium heat.) Add sea salt, honey and lemon juice. Drizzle in the olive oil while mixture is processing. Allow to cool.
Plate dip in bowl or plate, scatter with olives and herbs, drizzle with a little extra olive oil, and serve with warm or toasted flat bread.

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