Carrot and cumin dip

Jill Dupleix
Carrot and cumin dip
Carrot and cumin dip 

Carrot and cumin dip


750g organic carrots or sweet potatoes

2 garlic cloves, crushed

1/2 tsp harissa paste or chilli sauce

1 level tsp ground cumin

1 level tsp ground ginger

Sea salt and pepper

1 tbsp red wine vinegar

2 tbsp olive oil

10 olives

6 rounds of pocket or flat bread


Peel the carrots or sweet potatoes, chop into large chunks and cook in simmering, salted water for about 20 minutes or until soft. Drain well and mash or whiz in the food processor until smooth.

Add the crushed garlic, harissa paste, cumin, ginger, sea salt, pepper and red wine vinegar and mix well or whiz again. Add the olive oil gradually while still beating. Allow to cool.

To serve 

Serve at room temperature in lettuce leaves or with warmed flat bread.

This recipe is featured in the book, Spring which is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit