MOROCCAN SPICED CARROT DIP
500g carrots, peeled
1-2 cloves garlic, peeled
½ teaspoon each, ground cumin, paprika, ginger and cinnamon
one small dried chilli, crumbled or fresh chopped chilli (to taste)
1½ tblsps honey
juice and zest of one small lemon or one lime
3 tblsps olive oil
2 tblsps green olives, sliced
2 tblsps coriander, chopped
Chop the carrots into large chunks and steam with the garlic cloves for about 20 minutes or until quite soft. Remove from the steam and leave them to cool and dry off a little. Whiz the carrots in a food processor, then add the spices, salt, honey and lemon or lime juice and zest. Whiz again. With the motor still running drizzle in the olive oil.
Add the sliced olives and coriander, if using, and transfer to a serving dish. Drizzle with a little extra oil and a dusting of paprika. Serve with warmed pitta breads, crudités etc.
To make this more of a spread than a dip - do not add the lemon or lime zest, the olives or coriander. Transfer the dip to a saucepan and cook over a gentle heat, stirring constantly, until the mixture is thick and spreadable. Allow to cool before adding the zest, olives and coriander.