Carrot-Tahini Dip

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

Featured in: Lunch at the Desert’s Edge

Carrot 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.
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.