Moroccan Carrot Dip

Name: Moroccan Carrot Dip
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 400 g carrots - topped and tailed but not peeled; 3 cm thumb size knob root ginger; 1 plump clove of garlic; 1 tsp rose harissa ((I use a powder mix, but a paste is fine too)); ¼ tsp sea salt; 1 tsp honey; juice of 1 lemon; 2 tbsp extra virgin olive oil

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 25 minutes

Servings: 6

carrots dip harissa

Ingredients

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400 g carrots - topped and tailed but not peeled3 cm thumb size knob root ginger1 plump clove of garlic1 tsp rose harissa ((I use a powder mix, but a paste is fine too))¼ tsp sea salt1 tsp honeyjuice of 1 lemon2 tbsp extra virgin olive oil

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Instructions

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Step 1

Roughly chop the carrots and simmer in a pan with just enough water to cover. As soon as they're cooked remove from the heat and drain. Keep the water.

Step 2

Blitz everything but the olive oil in a food processor or blender until you have a paste. Or for a chunkier texture, simply mash with a fork.

Step 3

Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.

Step 4

If the mixture is a bit too thick, add some of the carrot cooking water.

Step 5

Spoon into a bowl and top with any of the options listed below.