2 large carrots washed and peeled or scrubbed
1 teaspoon roasted cumin seeds, powdered using a mortar and pestle
1 clove of garlic finely minced
1 fresh red chilli seeds partially removed if you are chilli shy and chopped
2 tablespoons extra virgin olive oil
2 tablespoons ground almonds (almond meal)
Salt to taste
½ to 1 tablespoon lemon juice
½ teaspoon sumac for garnish
METHOD
Cut the carrots into 3 centimetre dices and place in saucepan. Cover with enough water so all pieces are submerged and boil them until soft (when you pierce a knife, there should be no resistance). Take care that the carrots don’t boil dry. Drain carrots and place in a jar of a blender along with the powdered cumin seeds, garlic, red chilli, olive oil, ground almonds and salt. Grind to a fine dip consistency. Remove into a bowl and sprinkle sumac before serving with crackers or celery sticks.