FIERY CARROT DIP

By JaneTreva

Ingredients

• 2 pounds carrots, sliced
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 1/4 cup red wine vinegar
• 3 garlic cloves, minced
• 1 tablespoon honey
• 1 1/4 teaspoons harissa or other chile paste (sambal olek is a good choice)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon ground ginger
• Salt
• 1/4 pound feta cheese, crumbled (about 1 cup)
• 3 pitted black olives (optional)

Preparation

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.
Transfer the carrots to a food processor or blender. 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.
Serve this dip with crackers or pita chips.