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 purée 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.