Guest recipe from Jess Chung- Spiced Carrot Dip
1 lb of carrots, boiled until tender, cooled for 5 minutes
1 tbsp of extra virgin olive oil
1 1/2 tsp of lemon juice
1 garlic clove (size depends on how much you like garlic)
1/4 tsp grated ginger
1 tsp paprika
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp (or so) cinnamon and ground coriander
1/2 tsp each cumin
(You can probably substitute 1 1/2 tsp of garam masala for the last four spices; I haven’t tried this, but it should be somewhat similar)
Combine in food processor (or in batches in blender) until smooth. Dip pita, naan or other crudites, or make sandwiches on any type of grainy bread with slices of cucumber. Yum. :)
