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