Description
Sweet and savory roasted carrots blended with tahini for a creamy dip. Perfect with pita bread or crudités.
Ingredients
Units
Scale
- 1 lbs (454 g) carrots
- 3 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup (60 ml) tahini
- juice from 1 lemon
- 1 tsp cumin
- 2-3 tbsp almond milk or water
Instructions
- Preheat oven to 400°F (204°C).
- Cut carrots into 1-inch chunks, toss with olive oil and salt, and place on a baking sheet with garlic cloves.
- Bake for 20 minutes, until carrots are tender and lightly browned.
- In a food processor, combine cooked carrots, garlic, tahini, lemon juice, cumin, and liquid; blend until smooth.
- Serve sprinkled with smoked paprika, parsley, or toasted pumpkin seeds.
Notes
- For a smoother dip, peel the carrots before roasting.
- Toasted sesame oil can be substituted for olive oil for a more intense sesame flavor.
- Store leftover dip in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Carbohydrates: 20
- Fiber: 4
- Protein: 3