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Roasted Carrot Tahini Dip

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https://foodlabboulder.com/recipe/roasted-carrot-tahini-dip/

June 24, 2019

The perfect dip to snack on, these carrots can even be grilled and set aside when you are firing up the grill for dinner. Top with parsley oil and you will have a magical moment in your mouth!

 

Ingredients:

6 carrots
½ cup tahini
1 lemon, juice and zest
1 clove garlic
3 TBSP olive oil

For Parsley Oil:

1/3 cup olive oil
1/2 bunch parsley, thicker bigger stems cut off
1 clove garlic
1/2 lemon, juiced and zested
Salt

Directions:

Heat a pan to high and add 1 tablespoon of  olive oil. Place whole carrots  in, salt, and let cook until they are blackened and softening, 15 minutes. Place lid on for 5 more minutes, letting the carrots steam. Remove from heat.  Place rest of oil, tahini, garlic and lemon in a food processor and blend. Add carrots and blend until smooth, adding olive oil if it needs a thinner consistency.
Blend all parsley oil ingredients together. Salt to taste. Spread carrot dip on plate and top with a dollop of oil. 

 

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