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!

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

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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