Roasted Carrot & Tahini Dip
Method
Roast the carrots: Preheat the oven to 220°C. Place the carrots on a baking tray and toss with half the olive oil, cumin, coriander, smoked paprika, turmeric, salt and black pepper. Roast for 20–25 minutes until tender and caramelized around the edges.
Blend: Transfer the roasted carrots to a food processor. Add the chickpeas, tahini, lemon juice and garlic. Blend until smooth, scraping down the sides as needed.
Adjust the texture: Add the cold water gradually until the dip becomes creamy and spreadable. Taste and adjust the lemon, salt and spices.
Serve: Spoon into a shallow bowl and create a decorative swirl with the back of a spoon. Drizzle with the remaining olive oil.
Finish: Scatter with pumpkin seeds, fresh parsley, cilantro and lemon zest. Serve with warm whole-grain pita, cucumber, radishes or roasted vegetables.
Vegan option: Naturally vegan — no substitutions needed. For extra protein, increase the chickpeas to 150 g or add 1 tbsp hemp seeds per serving. Roasting transforms simple carrots into something deeply sweet and caramelized before they are blended with chickpeas and nutty tahini. Warm cumin and coriander give the dip a subtle Middle Eastern character, while lemon brings everything into balance.
Nutrition Facts
Per serving
