• Healthy
• Make-Ahead

Ingredients

1. 2 pounds carrots, cut into 3-inch lengths
2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
3. 1/4 cup red wine vinegar
4. 3 garlic cloves, minced
5. 1 tablespoon honey (optional)
6. 1 1/4 teaspoons harissa or other chile paste
7. 1 1/2 teaspoons ground cumin or caraway
8. 1/2 teaspoon ground ginger
9. Salt
10. 1/4 pound feta cheese, crumbled (about 1 cup)
11. 3 pitted black olives

Directions

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. 
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. 
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 350º oven for about 10 minutes, or until crisp and golden. Turn the baking sheet halfway through baking to help them brown evenly.