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Spicy Carrot Spread


  • 1 1/2 pounds carrots
  • 1 cup water
  • 4 tablespoons extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 2 cloves garlic crushed
  • 1 1/2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground ginger


  • 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).