• 8servings
  • 35minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsA, B2, B3, B9, B12
MineralsNatrium, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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

  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

Instructions Jump to Ingredients ↑

  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.


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