Moroccan Carrot Dip

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Moroccan Carrot Dip

 

1 1/4 pounds carrots

pinch of cayenne pepper

1 to 2 teaspoons cumin

1 teaspoon paprika

3 tablespoons red wine vinegar

4 tablespoons olive oil

2 garlic cloves, minced

1/4 to 1/2 teaspoon ground ginger

salt and pepper, to taste

green or black olives

 

Peel carrots and boil in salted water until very soft. Drain and mash or puree

in blender. Combine with carrots the remaining ingredients except for olives.

Refrigerate until chilled.

Prior to serving, garnish with sliced olives.

Can be served with various breads, raw vegetables or tortilla chips.

 

 

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