Moroccan Spiced Carrot Spread

Serve this popular meze from the Middle East 
with pita chips.

    2 pounds of carrots, chopped
    1/3 cup of extra-virgin olive oil
    1/4 cup red wine vinegar
    4 garlic cloves, minced
    1 1/4 teaspoons of ground chile paste, or more, to taste
    1 1/2 teaspoons cumin
    1 teaspoon fresh ginger, minced
    1 cup of feta cheese, crumbled
    3 tablespoons of black olives, minced

Bring salted water to a boil and cook carrots for about 25 minutes.
Drain thoroughly and puree in a food processor with oil, vinegar,
garlic, chile, and spices. Season with sea salt to taste. Transfer spread
to a wide, shallow bowl, sprinkle first with cheese, then olives, and 
serve at room temperature.

 

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2 Comments

  1. This sounds like it would go great with hummus. Do you have a good hummus recipe?

  2. Watch this space for two hummus recipes coming up, one from Israel and the other from Mississippi!


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