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.
2 Comments
Sorry, the comment form is closed at this time.
This sounds like it would go great with hummus. Do you have a good hummus recipe?
Watch this space for two hummus recipes coming up, one from Israel and the other from Mississippi!