Categories: Dips, Hot, Mideast 
      Yield: 2 servings 
  
      4    Carrots, chopped                    1    Clove garlic, crushed 
  1 1/2 c  Water                             1/4 ts Ground oregano 
    1/2 lg Vegetable stock cube,             1/4 ts Paprika 
           -crumbled                         1/4 ts Ground cumin 
    1/4 c  Olive oil                           1    Red pepper, sliced 
      1 tb White vinegar                       1    Grean pepper, sliced 
  
  black olives pita bread 
   
  Combine carrots, water and stock cube in pan, bring to boil, simmer, 
  covered, about 15 minutes or until carrots are tender, drain, discard 
  stock.  Place carrots in bowl, add combined oil, vinegar, garlic, oregano, 
  paprika and cumin, cover, cool. 
   
  Blend or process carrot mixture until smooth.  Serve dip with peppers, 
  olives and bread. 
   
  Makes about 2 1/2 cups. Source: Australian Women's Weekly, Mediterranean 
  Cookbook