Peel the carrots and cut them into 1/2 inch chunks.
Bring 1 cup of water to a boil in a medium-sized saucepan over high heat. Put the carrots chunks in, cover with a lid, reduce the heat to low, and let steam for 10-15 minutes until the carrots are soft.
Drain the water from the carrots and place them in a food processor or blender. Add in the olive oil, vinegar, garlic, cumin, paprika, salt, cayenne, and ginger. Puree until smooth.
Serve cold as a spread for bread, or a dip. Garnish with chopped cilantro or feta (optional).