Carrot Dip

Ingredients:

• 1 kg Carrots, peeled and chopped
• 1/3 cup virgin olive oil
• 2 teasp cumin
• 4 cloves garlic crushed
• 1/2 teasp each salt and pepper
• Pinch paprika

Instructions:

1. Cook the carrots in large pot of salted water.
2. Bring to the boil and cook for 20 minutes.
3. Drain and cool under running water then place in fridge to cool.
4. Once cool place in blender with all ingredients, except paprika.
5. Blend until smooth but not mushy.
6. Serve with a extra drizzle of olive oil and paprika sprinkled on top.
7. Use Turkish bread or some form of crackers to serve.