Ingredients

2 pounds carrots, cut into 3-inch lengths

¼ cup plus 2 tablespoons extra-virgin olive oil

¼ cup red wine vinegar

3 garlic cloves, mince

1 tablespoon honey (optional)

1¼ teaspoons harissa or other chile paste

1½ teaspoons ground cumin or caraway

½ teaspoon ground ginger

Salt

¼ pound feta cheese, crumbled (about 1 cup)

3 pitted black olives

Preparation

  1. Bring a large saucepan of salted water to a boil. Add the carrots and cook over moderately high heat until tender, about 20 minutes. Drain.
  2. Transfer the carrots to a food processor. Add the olive oil, vinegar, garlic, honey, harissa, cumin and ginger and process to a smooth puree. Season the dip with salt.
  3. Scrape the dip onto a platter or into a bowl. Scatter the feta cheese and olives on top and serve.