Carrot-Tahini Dip

Carrot-Tahini Dip
Carrot-Tahini Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée. Get the recipe for Carrot-Tahini Dip »Helen Cathcart

Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée.

Carrot Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this vibrant, creamy carrot purée.
Yield: makes 2 1/2 cups
Time: 20 minutes

Ingredients

  • 1 lb. carrots, peeled and halved crosswise
  • 12 cup tahini
  • 3 tbsp. fresh lemon juice
  • 2 cloves garlic
  • 3 ice cubes
  • Extra-virgin olive oil, to garnish
  • 1 tbsp. toasted, chopped walnuts, to garnish
  • 1 tbsp. pomegranate seeds, to garnish
  • Aish baladi or pita, for serving

Instructions

  1. Bring a medium saucepan of water to a boil. Add carrots and cook until tender, about 10 minutes. Drain and transfer the carrots to a blender along with tahini, lemon juice, garlic, and ice. Season with salt and pepper and purée until smooth. Spoon into a bowl and garnish with a drizzle of olive oil, walnuts, and pomegranate seeds.