Spicy Moroccan Carrot Dip

Ingredients:

4 pounds carrots, peeled and cut into 1-inch pieces
1 1/2 cups extra virgin olive oil (reserve ¼ cup for final drizzle at end)
2 teaspoons Harissa (or substitute hot chili sauce)
2 tablespoons cumin
2 tablespoons cider vinegar
4 cloves garlic, chopped
Sea Salt and fresh ground black or white pepper to taste

Recipe found on www.thedailygreen.com courtesy of Christine Seitz for Bon Appétit Management Company.