recipe header




Carrot and apple soup

Spicy carrot dip

Carrot and potato bake



Spinach etc.

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

spicy carrot dip700g 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.