16 February 2011

Omi Houriya or Carrot Puree for Dipping

Eat this carrot salad with hot bread. Steam scraped and trimmed carrots until soft. Whizz them up in a food processor or mash with a fork. Stir in olive oil, red wine vinegar, 2 crushed garlic cloves, big pinch paprika and another of chilli, 2 tsps ground cumin, salt and pepper. Leave to mellow for an hour or two. Serve with a little more olive oil on top, and scattered with black olives.

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