Spiced carrot dip

My father-in-law ate carrots under sufferance and to tease him I used to suggest all sorts of carrot based recipes for me to cook and him to eat. He never tried this spicy dip, but I like to think that if I hadn’t told him that it was made with carrots, he would have loved it. Serve it with bread, lavash crackers or toasted pita bread.

Makes about 1 cup

500g carrots
1 teaspoon butter
1 tablespoon olive oil
a good pinch of dried chilli flakes, or more if you like things spicier
1 teaspoon ground cumin
1 teaspoon honey
juice of 1/2 lemon
sea salt

Peel and chop the carrots into medium sized pieces. Cover with water and simmer over a gentle heat until the carrots are very soft. Add all the rest of the ingredients. Blend in a food processor for a smooth dip or mash with a fork for a more rustic result. Season to taste with salt. Serve warm or at room temperature.