1 pound carrots, sliced in pennies
1/2 cup olive oil
1/4 cup white wine vinegar
3 cloves garlic, minced
1 teaspoon cumin
pinch sugar
1. Steam carrot pennies until just tender.
2. Blend remaining ingredients and add to carrots. Chill.
Serve as part of an antipasto tray or on the side.You may add thin-sliced red onions if you wish, omitting the sugar. This is a popular "tapa" or Spanish hors doeuvre in bars in Sevilla.