New party trick when making dips – have yogurt handy! Add
as needed if the dip is too chunky. Did anyone else already know this? Maybe I
was just slow on the uptake ….
Ingredients
- 1kg carrots, peeled, cut into 2cm pieces
- 2/3 cup (165ml) extra virgin olive oil
- 2 teaspoons harissa (see note)
- 1 teaspoon ground cumin
- Pinch ground ginger
- 2 garlic cloves, roughly chopped
- 2 tablespoons red wine vinegar
Method
- Preheat oven to 200°C. Line a baking tray with foil. In a pan, cover carrots with water and simmer over medium heat for 10 minutes until just tender. Transfer to the baking tray, drizzle with 2 tablespoons oil and roast for 20 minutes until browned. Cool, then whiz in a processor with harissa, spices, garlic and vinegar. Slowly add remaining oil and whiz until smooth. Season and serve
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