Carrot and Sweet Potato Dip


Preparation info

    • Difficulty


Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Although the main ingredients of this dip are both sweet, the spices and other flavourings give it a lovely piquancy. Serve this spicy appetizer with bread.


  • 450 g/1 lb carrots, peeled
  • 450 g/1 lb sweet potatoes, peeled
  • 3 garlic cloves, crushed
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • 4 tablespoons olive oil
  • 3 tablespoons wine vinegar
  • good pinch of cayenne pepper


    Boil the carrots and sweet potatoes in salted water until soft. Drain, then purée with the rest of the ingredients. Garnish with a few olives and serve.

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