Description
A creamy and flavorful dip made with roasted carrots and tahini, perfect for snacking or as a spread.
Ingredients
Scale
- 1 tsp ground cumin
- ½ tsp chili powder (mild, medium or spicy)
- ½ tsp paprika
- ½ tsp fine sea salt + more to taste
- ¼ tsp ground cinnamon
- 2–3 medium carrots, peeled & cut into 1½ – 2-inch long pieces
- 1 tbsp olive oil (15ml)
- ⅓ cup tahini, stirred (80 g)
- 3 tbsp lemon juice (45 ml) or more as needed
- 3 cloves garlic, smashed or roughly chopped
- 1 can chickpeas (garbanzo beans), drained and rinsed (15 oz | 400 g)
- 2–4 tbsp water, more as needed (30–60 ml)
- 1 tbsp extra virgin olive oil (15ml)
Instructions
- Preheat oven to 425°F (220°C). For easy cleanup: line a large sheet pan or baking dish with foil or parchment paper.
- Season carrots: Add carrots to a large, rimmed baking sheet. In a small cup or bowl, mix together the cumin, chili powder, paprika, salt, and cinnamon. Drizzle oil over the carrots along with 1 tsp of the spice mixture (saving the rest for later). Toss together until everything is evenly coated in oil and spice. Spread the carrots out in an even layer across the baking sheet.
- Roast: Bake in the middle of the oven for about 20-25 minutes or until fork-tender and the edges look caramelized. Stir the carrots after about 15 minutes then finish roasting. Total cook time will vary depending on how thick the carrot sticks are. After roasting, let the carrots cool on the baking sheet for at least 5 minutes before blending.
- Whip tahini & spices: Add the tahini, lemon juice, garlic, and remaining spice blend to a food processor or high-speed blender. Blend on high for 30-60 seconds until you have a thick, creamy mixture. Stop and scrape down the sides of the bowl/blender to make sure everything is thoroughly mixed together.
- Chickpeas & roasted carrots: Add the chickpeas and roasted carrots to the tahini mixture and blend on high. With the motor running, pour the water and oil in through the feeding tube. Keep blending until you reach your desired consistency. Taste and season with more salt or lemon juice as you see fit then serve & enjoy.
- Store/Freeze: Keep leftovers covered in an airtight container in the fridge for up to one week. Freeze in small portion sizes in ice-cube trays or silicone molds and freeze up to 3 months. Defrost in the fridge a few hours or overnight.
Notes
- For a spicier dip, increase the amount of chili powder.
- This dip can be served with pita bread, vegetables, or as a spread on sandwiches.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dip
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: ½ cup
- Calories: 200
- Sugar: 5g
- Sodium: 300mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg