Boiled Carrot Salad Dip - cooking recipe

Ingredients

500 g carrots
salt and pepper
1/2 - 1 teaspoon harissa or 1 teaspoon paprika (and a good pinch cayenne)
1 -2 teaspoon cumin
3 tablespoons cider vinegar
2 -3 tablespoons olive oil
2 cloves garlic, crushed
1/4 - 1/2 teaspoon ginger
olive (to garnish)

Preparation

Peel the carrots and boil in salted water until very soft.
Drain and puree in the blender and add the rest of the ingredients.
Serve cold with a few green or black olives.