Fiery Carrot Dip

Name: Fiery Carrot Dip
Ingredients: 2 pounds carrots, cut into 3-inch lengths; 1/4 cup plus 2 tablespoons extra-virgin olive oil; 1/4 cup red wine vinegar; 3 garlic cloves, mince; 1 tablespoon honey (optional); 11/4 teaspoons harissa or other chile paste; 11/2 teaspoons ground cumin or caraway; 1/2 teaspoon ground ginger; Salt; 1/4 pound feta cheese, crumbled (about 1 cup); 3 pitted black olives

11 ingredients

3 steps

Ingredients

2 pounds carrots, cut into 3-inch lengths
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup red wine vinegar
3 garlic cloves, mince
1 tablespoon honey (optional)
11/4 teaspoons harissa or other chile paste
11/2 teaspoons ground cumin or caraway
1/2 teaspoon ground ginger
Salt
1/4 pound feta cheese, crumbled (about 1 cup)
3 pitted black olives

Directions

1

1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.
2

2. Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.
3

3. Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.