Moroccan Carrot Dip

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This unusual, sweetly spiced, moroccan carrot dip is wonderful served with olives and warm flat bread for dipping. From a recipe by jill dupleix.

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Steps

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Cook the chopped carrot and garlic in simmering , salted water , for about 20 minutes or until soft.

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Drain well , then return them to the hot , dry pan for a minute or two , over medium heat , to dry them out further.

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Add the cumin , paprika , ginger , cinnamon , cayenne , sea salt , honey and lemon juice and whizz again.

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With the machine still running , add the olive oil gradually.

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Allow to cool.

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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.

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Ingredients

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carrots, garlic, ground cumin, paprika, ground ginger, ground cinnamon, cayenne pepper, sea salt, honey, fresh lemon juice, virgin olive oil, green olives, fresh cilantro leaves, flat bread