1tsprose harissa(I use a powder mix, but a paste is fine too)
¼tspsea salt
1tsphoney
1lemonjuiced
2tbspextra virgin olive oil
Instructions
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.
400 g carrots
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.
3 cm thumb size knob root ginger, 1 plump clove of garlic, 1 tsp rose harissa, ¼ tsp sea salt, 1 tsp honey, 1 lemon
Add the olive oil and whizz again until everything is well incorporated and you have a smooth dip.
2 tbsp extra virgin olive oil
If the mixture is a bit too thick, add some of the carrot cooking water.
Spoon into a bowl and top with any of the options listed below.
Notes
Can be kept in the fridge for two days. Serve at room temperature and give a good stir before using.Keep the carrots' cooking water in the fridge for up to two days. Use in soups, stews or sauces.
Top with any of the following:
a drizzle of extra virgin olive oil
a teaspoon of capers
chopped olives
crumbled feta cheese
chopped boiled eggs
finely chopped parsley
finely chopped coriander leaves (cilantro)
pine nuts
a sprinkling of sesame seeds
pieces of roasted or boiled carrot
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.