Creamy blend of roasted carrots, ginger, tahini, and lemon for a healthy appetizer or spread.
# Components:
→ Vegetables
01 - 1.1 lb carrots, peeled and cut into chunks
02 - 1 small garlic clove, peeled
03 - 1 tablespoon fresh ginger, peeled and chopped
→ Pantry
04 - 2 tablespoons extra-virgin olive oil, divided
05 - 2 tablespoons tahini
06 - 1 tablespoon lemon juice
07 - 1 teaspoon honey or maple syrup
08 - ½ teaspoon ground cumin
09 - ½ teaspoon salt, or to taste
10 - ¼ teaspoon ground black pepper
→ Garnish (optional)
11 - Fresh cilantro, chopped
12 - Sesame seeds
# Method:
01 - Set the oven to 400°F (200°C) to prepare for roasting.
02 - Combine carrot chunks and garlic with 1 tablespoon olive oil and a pinch of salt; spread evenly on a baking sheet.
03 - Bake for 25 to 30 minutes until carrots are tender and lightly caramelized. Remove and let cool slightly.
04 - In a food processor, blend roasted carrots, garlic, ginger, tahini, lemon juice, honey or maple syrup, ground cumin, salt, and black pepper until smooth, gradually adding remaining olive oil.
05 - If needed, add a splash of water to achieve desired texture. Taste and adjust seasoning accordingly.
06 - Transfer to a serving bowl and garnish with chopped cilantro and sesame seeds. Serve with fresh vegetables, pita chips, or crackers.
