Jul 012010
Roast approximately 500g carrots (cut into chunks and roll in a little olive oil) till starting to colour. While still warm put them in food processor with a clove or two of garlic, a teaspoon of roasted cumin powder and salt to taste. You can add a pinch of chilli powder if you like.
Puree to form a smooth texture and then with the motor still running, drizzle in up to ½ cup extra virgin olive oil – until you’ve achieved the desired consistency. Check for flavour and adjust seasoning. Serve with corn chips or toasted pieces of pitta bread.
Author
Julie French
Montmorency