2 lb. Carrots, cooked till tender
4 Cloves Garlic, Crushed
1/8 pint Sunflower Oil
2 Tblsp. Olive Oil
Â¼ Pint White Wine Vinegar
2 Tsp. Freshly Grated Ginger
Â½ Tsp. Paprika
1 Tsp. Ground Cumin
Pinch Cayenne Pepper
Place all the ingredients in a blender and blend until a smooth paste.
Transfer to a serving bowl and chill for ½ hour before serving.
Garnish with chopped Parsley or Chives .
Serve with pitta bread and crudities.