Carrot Dip recipe

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Carrot Dip

2 lb. Carrots, cooked till tender
4 Cloves Garlic, Crushed
1/8 pint Sunflower Oil
2 Tblsp. Olive Oil
¼ Pint White Wine Vinegar
2 Tsp. Freshly Grated Ginger
½ Tsp. Paprika
1 Tsp. Ground Cumin
Pinch Cayenne Pepper

Serves: 6


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.

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