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Roasted Carrot and Tahini Dip

Roasted Carrot and Tahini Dip

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Grab pita, crackers, vegetable or the nearest food and dig into this sweet and savory roasted carrot and tahini dip.

Roasted Carrot and Tahini Dip

I am classifying this dip as a fall recipe, but truthfully I seem to have an old bag of carrots buried at the back of my fridge all year round. That’s my first confession, my second is that the first time I made this dip, I was simply trying to use up leftovers from a roast chicken dinner. I had an excessive amount of roasted carrots and decided to toss them in a blender with tahini and a few spices to create a dip rather then pretend I was looking forward to eating a massive container of leftover roasted carrots for the next 4 days.

Roasted Carrot and Tahini Dip

The dip turned out so well that I made it again a few days later from scratch by roasting the carrots and garlic in a bit of olive oil until golden in colour with a delicious caramelization around the edges. Once the carrots had cooled I tossed them into a blender with the remaining ingredients and voila, one very easy dip.

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I have been eating my way through batch after batch of this dip with slices of cucumber, radishes and crackers. It’s a healthy snack that’s great to have ready in the fridge for when hunger hits. If you have any roasted carrots leftover from a roast dinner you can easily use them as well, just make sure that they are a golden brown in colour as that adds a delicious richness of flavour to the dip.

Roasted Carrot and Tahini Dip

Carmen Sturdy
Grab pita, crackers, vegetable or the nearest food and dig into this sweet and savory roasted carrot and tahini dip.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer
Servings 2 cups

Ingredients
  

  • 500 grams carrots
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 cup tahini
  • juice from 1 lemon
  • 1 tsp cumin
  • 2-3 tbsp almond milk or water

Instructions
 

  • Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
  • Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
  • In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
  • Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds

 

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