Spicy Carrot Dip
Piquant and slightly sweet, this dip is excellent with
bread and olives. It is also lovely with spiced lamb dishes.
If you do not have Harissa, a fiery Tunisian paste available in little
jars, use a mix of cayenne and paprika.
Serves 4-6 Time taken half an hour
700g
carrots
juice ½ lemon
4 tablespoons olive oil
2 cloves garlic, crushed
1 teaspoon Harissa
½ teaspoon ground cumin
Salt to taste
Peel and roughly chop the carrots, boil in a pan of
lightly salted water until tender, about 15 minutes. Drain and put the
hot carrots into a food processor with the rest of the ingredients,
process until you have a smooth mix. Or, in the saucepan, mash the
carrots well, add the rest of the ingredients and mix thoroughly.
Check the seasonings, adding more salt or lemon juice if you like, or
even more Harissa if you are a real Chilli-Head.
Serve still just warm or at room temperature, it looses some of its
impact when refrigerated.