I classify this dip as a case recipe, but truthfully I have an old bag of carrots in the fridge all year round behind me. This is my first confession. My second confession: When I first made this bath, I simply tried to consume remnants of a fried chicken meal.
I had too many roasted carrots and decided to put them in a blender with tahini and a few spices to make a bath instead of pretending that I was looking forward to a large container of fried food for the next 4 days To eat carrot leftovers.
The dip proved so good that I made it all over again a few days later by toasting the carrots and garlic in some olive oil until it had a golden color and a delicious caramelization on the edges. After the carrots had cooled, I threw them into a blender with the remaining ingredients and Voila, a very light dip.
- 500 grams carrots
- 3 cloves garlic
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 cup tahini
- juice from 1 lemon
- 1 tsp cumin
- 2-3 tbsp almond milk or water
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit)
Cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
Serve sprinkled with a pinch of smoked paprika, parsley or toasted pumpkin seeds