Garlic Tahini Roasted Carrot Dip
Ingredients
The roasted carrots
-
1
pound
carrots
-
4
cloves
garlic
-
1
tablespoon
extra virgin olive oil
-
to taste
freshly ground salt and pepper
The dip
-
⅓
cup
tahini
-
2
tablespoons
lemon juice
-
½
teaspoon
cinnamon
-
½
teaspoon
ground turmeric
-
¼
teaspoon
cumin
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
-
¼
cup
roasted pistachios
-
⅓
cup
water
For garnish
-
to taste
drizzle of olive oil
-
to taste
drizzle of honey or pomegranate molasses
-
2
tablespoons
crumbled feta cheese
-
2
tablespoons
chopped roasted pistachios
-
1
tablespoon
chopped fresh parsley
For serving
-
as needed
pita chips, crackers, or toasted slices of baguette
Instructions
- Preheat the oven to 400°F and chop the carrots into 1-inch pieces.
- Place the carrots and garlic on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to combine and roast for 30 minutes until tender and golden.
- Transfer the roasted carrots to a food processor and add tahini, lemon juice, cinnamon, turmeric, cumin, salt, pepper, pistachios, and water. Blend until smooth, adjusting consistency with more water if needed.
- Spoon the dip into a bowl, create divots for toppings, and drizzle with olive oil and honey. Garnish with feta, pistachios, and parsley. Serve with pita chips or crackers.
Nutrition Facts (estimated)
Servings
4
Calories
281
Total fat
20.9g
Total carbohydrates
20.2g
Total protein
7.3g
Sodium
20mg
Cholesterol
0mg
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