Active Time
15 MIN
Total Time
35 MIN
Yield
Serves : 8
© Quentin Bacon

How to Make It

Step 1    

Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.

Step 2    

Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.

Step 3    

Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.

Make Ahead

The dip can be refrigerated for 2 days. Serve at room temperature.

Notes

Serve this dip with crackers or make your own pita chips: Split 8 pita pockets into two rounds. Brush the rough sides of the rounds with olive oil and sprinkle with salt. Stack the rounds and cut them into 8 wedges. Spread the pita in an even layer on large a baking sheet. Toast them in a 350° oven for about 10 minutes, or until crisp and golden. Turn the baking sheet halfway through baking to help them brown evenly.

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