Fiery Carrot Dip My Way

2 pounds carrots, peeled and cut into 3 or 4 pieces

3 cloves garlic, peeled

3 chile peppers, such a Aji Pineapple, stems and caps removed

6 tablespoons extra virgin olive oil
5 tablespoons fresh lime juice
1 tablespoon honey
1 1/2 teaspoons ground cumin
1/2 teaspoon ground ginger
1 teaspoon kosher salt

Braing a large saucepan of salted water to a boil. Add the carrots and simmer over low heat until tender, about 20 minutes.

Drop the whole garlic cloves and the chiles through the feed tube of a large food processor while it is running. Run until the garlic and chiles are minced. Drain the carrots and add them to the work bowl of the processor. Add the remaining ingredients and process to a smooth puree.

Serve at room temperature with pita chips and/or jicama sticks.