Fiery Carrot Dip

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2 pounds carrots, cut into 3-inch lengths

1/4 cup plus 2 tablespoons extra-virgin olive oil

1/4 cup red wine vinegar

3 garlic cloves, minced

1 tablespoon honey (optional)

1 1/4 teaspoons harissa or other chile paste

1 1/2 teaspoons ground cumin or caraway

1/2 teaspoon ground ginger


1/4 pound feta cheese, crumbled (about 1 cup)

3 pitted black olives

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