Andrea’s Carrot Dip

Blend cooked carrots with spices, tahini, and olive oil into a chunky dip.

Prep time: n/a

Cook time: n/a

Serving size: 10 snack servings

Ingredients

• 1 pound raw, unpeeled carrots, sliced into rounds
• Garlic cloves, as needed for cooking with the carrots
• 1/3 cup olive oil
• 1/3 cup cooking liquid from carrot and garlic
• Tahini, as needed to puree
• Lemon juice, to taste
• 2 teaspoons salt, or more to taste (plus salt for seasoning water)
• 1 1/2 tablespoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• Mild chile pepper or paprika, to taste
• Olive oil and fresh herbs for garnish (optional)

Instructions

1. Cover sliced carrots with water, seasoned generously with salt. The water should taste salty like the sea.
2. Bring to a boil and cook for around 10 minutes, then add the garlic cloves and cook for 5 more minutes or until carrots are soft.
3. Drain cooking liquid and reserve.
4. In a blender or food processor, puree 1/3 of the carrots and garlic until smooth. Add all of the tahini and some of the cooking liquid to aid in pureeing. Add just a little cooking liquid at first, only adding as needed so the mixture does not become too thin.
5. Add the remaining carrots and garlic and pulse until minced but uniformly slightly chunky. The final dip should resemble a chunky mix suspended in a puree.
6. Fold in the salt, spices, oil, and lemon juice. If still too thick, add a little more cooking liquid. Taste for salt and lemon juice and adjust as needed.
7. Top with olive oil and herbs, and enjoy with crisp vegetables, crackers, chips, or toast.