Egyptian Carrot Dip

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Egyptian Carrot Dip

 

1 to 1 1/2 pounds carrots

pinch of dried cayenne pepper

1 to 2 teaspoons cumin

1 teaspoon paprika

3 tablespoons red wine vinegar

4 tablespoons olive oil

2 minced garlic cloves

1/4 to 1/2 teaspoon ground ginger

salt and pepper to taste

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. Serve with bread, raw vegetables or

chips.

 

 

 

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