Morrocan Carrot Dip
Cashbah ready: The Shareef does like it
Ingredients
| 1.5 Lbs |
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Carrots (4-5) |
| 1 tsp |
5 ml |
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Smoked Paprika |
| 0.25 cup |
60 ml |
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Olive Oil |
| 0.25 cup |
60 ml |
|
Red Wine vinegar |
| 2 |
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Garlic Cloves, minced |
| 2 tsp |
10 ml |
|
Ginger, grated |
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Salt and Pepper |
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1. Peel carrots, cut into rounds and boil until soft. Reserve 1/4 cup of the cooking liquid.
2. Puree everything in a blender or food processor, adding in the 1/4 cup of carrot water. Refridgerate until fully chilled and serve with pita bread.
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