Curried Carrot Tahini Dip
This recipe is a go-to for me when I want something simple and simultaneously mind blowing. I am a huge fan of tahini and curry powder, and I usually have these ingredients on hand! I made this for a farm to table event in Boulder, CO and several of the attendees personally asked me for the recipe after!
Ingredients:
1 pound of organic carrots
Olive or avocado oil
1 - 2 tablespoons traditional curry powder
1 - 2 cloves garlic
3/4 cup of organic tahini paste
2 tablespoons ice water
1 -2 tablespoons lemon juice
1 teaspoon cumin
salt to taste
Optional: toasted pine nuts or sesame seeds for topping
Garnish ideas: fresh parsley, carrot top greens, edible flowers
Serve with seed crackers, pita, cucumbers, raw carrots, or in a wrap!
Directions:
Wash and rinse your organic carrots. You don’t need to peel them if they are organic! If there is a little dirt left, that’s okay!
Cut them lengthwise and put on a baking sheet with parchment paper. Generously cover them in oil and add curry powder and salt.
Place in an oven at 425 degrees F. Roast for 15 to 20 minutes. I know they are done when I take a bite and they have a sweet taste and no crunchy bite.
Let the carrots cool and place in a food processor with 1 - 2 cloves garlic.
Add the tahini and continue processing. Slowly add ice water, one tablespoon at time until it looks creamy.
Add in lemon juice, cumin, and salt. Process again and give it a taste! Add more of any ingredient that YOUR palette is missing. The flavors will develop over the next 24 hours.
Make it pretty! Garish with toasted nuts or seeds. Add herbs like parsley or nasturtium flowers. Serve like a hummus. Crackers, wraps, and raw veggies all pair well with this flavorful dip.
