Serves: 6 to 8
Ingredients
2 lbs peeled carrots
¼ cup tahini
¼ cup TAO Extra Virgin Olive Oil – you can be creative here and use a flavored olive oil
¼ cup water
2 tablespoons lemon juice
2 tablespoons honey
1 1/2 teaspoon kosher salt
½ teaspoon smoked paprika
¼ teaspoon ground coriander
¼ teaspoon ground cumin
chopped toasted pistachios
toasted sesame seeds, black and white seeds if possible
pomegranate seeds
torn mint
crudité, charred bread or mini naan
Directions
Bring a large pot of salted water to a boil. Add the carrots and blanch them for about 6 minutes or until fork tender. Transfer the carrots to a bowl of ice water to cool.
Trim and discard the carrots' ends, cut them into chunks, and add them to a food processor. Pulse until finely chopped.
Add the tahini, olive oil, water, lemon juice, honey, salt, smoked paprika, coriander, and cumin. Process until smooth and creamy, scraping down the sides of the processor as needed. Taste the dip and season with more salt, honey, or lemon juice if desired.
Garnish the dip with pistachios, sesame seeds, pomegranate seeds, torn mint, and a good drizzle of olive oil.
Serve with crudité, charred bread or mini naan.
This recipe and photo were adapted directly from Kayla Howey’s beautiful blog and website, The Original Dish.