450 g Carrots, peeled and chopped
1 clove garlic, peeled and chopped
½ tsp ground cumin
½ tsp paprika
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp cayenne pepper
2 tbsp fresh lemon juice
2 tbsp virgin olive oil
Salt to taste
Cook the carrots in salted water for about 20 minutes or until soft.
Drain the carrots and place into into a blender or food processor, and whizz until smooth.
Add the garlic, cumin, paprika, ginger, cinnamon, cayenne, sea salt and lemon juice and blend again, at the same time add the olive oil gradually.
Spoon into a serving bowl, drizzle with a little extra olive oil and serve.
Serving suggestion: scatter with olives and cilantro leaves, and serve with toasted pitta bread strips for dipping, or top the pitta with the carrot dip and as seen in photo above, garnish with a slice of tomato, radish sprouts, a few pomegranate seeds and black olives.