Roasted Garlic Tahini Carrot Dip
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- For the roasted carrots:
- 1 pound carrots, washed
- 4 cloves garlic, peeled
- 1 tablespoon extra virgin olive oil
- Freshly ground salt and pepper
- For the dip:
- 1/3 cup tahini
- 2 tablespoons lemon juice
- ½ teaspoon cinnamon
- ½ teaspoon ground turmeric
- ¼ teaspoon cumin
- ¼ teaspoon salt
- Freshly ground black pepper
- 1/4 cup roasted pistachios
- 1/3 cup water, plus more to thin if necessary
- For garnish:
- Drizzle of olive oil
- Drizzle of honey or pomegranate molasses (or hot honey if you like it spicy!)
- 2 tablespoons crumbled feta cheese
- 2 tablespoons chopped roasted pistachios
- 1 tablespoon chopped fresh parsley
- For serving:
- Pita chips, crackers, or toasted slices of a baguette
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Preparation
Step 1
Preheat the oven to 400ºF. Chop carrots into 1-inch pieces (no need to be too precise since we’re blending them later!)
Step 2
Add the carrots and whole garlic cloves to a large sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss everything together with your hands, then roast for 30 minutes or until the carrots are tender and golden brown on the edges.
Step 3
Add roasted carrots to a food processor with tahini, lemon juice, cinnamon, turmeric, cumin, salt, pepper, pistachios and water. Process until mostly smooth, scraping down the sides with a spatula halfway through. Taste and adjust seasonings if needed.
Step 4
Spoon carrot dip into a shallow bowl and use the spoon to create shallow divots on the surface for the toppings. Drizzle with olive oil and garnish with crumbled feta, chopped pistachios, parsley and a drizzle of honey.
Step 5
Serve with pita chips, crackers or toasted slices of baguette. Enjoy!
Step 6
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