Moroccan Carrot Dip

1 1/4 pounds carrots
Pinch of cayenne pepper
1 to 2 teaspoons cumin
1 teaspoon paprika
3 tablespoons red wine vinegar
4 tablespoons olive oil
2 garlic cloves, minced
1/4 to 1/2 teaspoon ground ginger
Salt and pepper, to taste
Green or black olives

Peel carrots and boil in salted water until very soft. Drain and mash or pur e in blender. Combine with carrots the remaining ingredients except for olives. Refrigerate until chilled.

Prior to serving, garnish with sliced olives.

Can be served with various breads, raw vegetables or tortilla chips.