carrot dip

orange
Originally uploaded by itslynzee.

as per sandia's request here's the carrot dip recipe from food and wine...

the picture in this post is orange in homage to the carrot and because i didn't have a picture of carrots or of the dip in question.

Fiery Carrot Dip

Ingredients

* 2 pounds carrots, cut into 3-inch lengths
* 1/4 cup plus 2 tablespoons extra-virgin olive oil
* 1/4 cup red wine vinegar
* 3 garlic cloves, minced
* 1 tablespoon honey (optional)
* 1 1/4 teaspoons harissa or other chile paste
* 1 1/2 teaspoons ground cumin
* 1/2 teaspoon ground ginger
* Salt
* 1/4 pound feta cheese, crumbled (about 1 cup)
* 3 pitted black olives

Directions

1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.
2. Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.
3. Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.

MAKE AHEAD The dip can be
refrigerated for 2 days. Serve at room temperature.
*****
lf's modifications were to omit the olives (because olives taste gross) and to use korean chili paste instead of harissa (i don't have harissa in the fridge ok? who has that stuff on hand anyways?)