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Nadia Roden started making this dip—one of her mother's standards—as a student, because the ingredients are very inexpensive. She still prepares it, especially for big parties, because it's easy and unusual.Plus: More Appetizer Recipes and Tips

Nadia Roden
February 2004

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Credit: © Quentin Bacon

Recipe Summary test

active:
15 mins
total:
35 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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