Spicy Moroccan Carrot Dip

Serves: 3 – 4 people.

Preparation Time: 10 minutes to prep, 50 minutes to cook.

• 400g of carrots, peeled and thickly sliced
• 1 tablespoon of olive oil, plus extra for drizzling
• 1 tsp ground cumin
• Half tsp ground cinnamon
• 1 tsp paprika
• 2 – 3 cm piece of fresh ginger
• 2 cloves of garlic
• 1 tsp clear honey
• Juice of 1 lemon
• 1 tbsp pine nuts lightly toasted in a dry pan until golden
• Salt and pepper
• Optional – Harissa paste if you want a slightly hotter dip

1. Preheat oven to 200C / 390F / Gas Mark 6.
2. Put the sliced carrots into a baking tray and pour over the olive oil. Toss to make sure carrots are covered. Roast for 30 – 40 minutes until tender.
3. Remove from the oven and crush with a fork. Stir in the cumin, cinnamon, paprika, ginger, garlic, honey and lemon juice. Season to taste.
4. Alternatively, you can ‘blitz’ the roasted carrots in a processor or blender, adding the rest of the ingredients.
5. Drizzle over a little olive oil and sprinkle over the pine nuts if using.
6. Serve with pita or flat bread.

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