Tunisian Carrot Dip

Sweet and spicy this carrot dip became an instant hit when I discovered it in Food and Travel magazine in 2000. I've been making it ever since and still enjoy it, friends seem to like it too as I never have any left after a party!

4-5 large carrots
2 cloves garlic
1tsp each of ground cumin, ginger and cinnamon
2tbls runny honey
2 tbls red wine vinegar
4 tbls olive oil
1/2 tsp chilli sauce


Peel the carrots, chop roughly and cook in simmering water for about 20 minutes until softened. Drain and mash or blend smooth (i use the hand held blender for this as it saves on washing up!) Add the rest of the ingredients, except the olive oil, and blend again. Then gradually add the oil as you blend, the carrot mix will begin to lighten in colour and have a creamier texture.

Great served with fresh tortilla chips or warm flatbreads.