onfig', 'AW-881663579'); Caramelized Carrot & Tahini Dip - Seed + Mill

Caramelized Carrot & Tahini Dip

Caramelized Carrot & Tahini Dip

Just in time for Spring, we’re loving this Carrot & Tahini dip, adapted from a similar version by Ella Murphy in the Flamingo Estate cookbook. This is a great dip with fresh bread, crackers, or use it as a delicious base for any type of roasted vegetables or even crudité. In this version, we topped it with oven roasted Brussels sprouts and red onion. Watch us make it here!

INGREDIENTS
4 large carrots, peeled and chopped into small pieces
5 tbsp olive oil 
¼ tsp cumin powder

½ tsp coriander powder
¼ c 
Seed + Mill Organic Tahini 
1 tbsp honey (or date syrup for a vegan option)
2 cloves of garlic (we roasted our first, or, even better, use our Roasted Garlic Tahini and skip the extra garlic)
Juice of 1 lemon
Salt & Pepper to taste

STEPS
1. Place the chopped carrots into a saucepan on medium heat and cover with ½ c water. Bring to a simmer. Cover the saucepan and allow to to cook for 10 minutes.
2. Remove the lid and continue cooking until all of the water has evaporated.
3. Place 3 tbs olive oil into the saucepan and allow the carrots to slightly caramelize (about 5 mins). Toss the pan to lightly brown the carrots on each side.
4. Place carrots and all remaining ingredients in a food processor and pulse until smooth(ish). We prefer this dip slightly chunky, but you can also keep pulsing until it’s completely smooth. If the dip is too chunky, add 1-2 tbs water or extra olive oil.
5. Check the seasoning!






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