This is one of the many recipes to do the rounds of family and friends, still popular. Quite surprising this little dip. Watch the amount of honey that you put in if you have carrots that are especially sweet.
|750 g carrots||2 cloves garlic, peeled and crushed||2 Tblspn lemon juice|
|3 Tblspns extra-virgin olive oil||0.5 tspn chilli powder||2 tspn paprika|
|1 tspn turmeric||1 tspn ground cumin||1 Tblspn honey (or less if your carrots are sweet)|
|salt and freshly ground black pepper|
Cook the carrots until very tender (boil or steam). Drain well and then mash. Stir through the remaining ingredients. Transfer to a serving bowl and allow the mixture to cool to room temperature. Serve as part of a mezze plate, or as a dip with Turkish or pita bread, or Olive Bread, or as an accompaniment to a vegetarian BBQ.
You might like:
- Beetroot and Carrot Salad – Indian Style
- Carrot Sambal
- Parsnip and Carrot Mash
- Roasted Carrots with Pomegranate Molasses
- Spicy Parsnip and Carrot Soup