Roasted Garlic Tahini Carrot Dip

We recommend serving with crackers or toasted slices of French baguette!

Ingredients:

For the roasted carrots:
450 g carrots, washed
4 cloves garlic, peeled
1 tablespoon extra virgin olive oil
Freshly ground salt and pepper

For the spread:
⅓ cup TAHINI (sesame paste)
2 tablespoons lemon juice
½ teaspoon cinnamon
½ teaspoon ground turmeric
¼ teaspoon cumin
¼ teaspoon salt
Freshly ground black pepper
¼ cup roasted pistachios
⅓ cup water (more water may be needed if the spread is too thick)

For serving:
A drizzle of olive oil
A drizzle of honey or pomegranate molasses
2 tablespoons crumbled feta cheese
2 tablespoons chopped roasted pistachios
1 tablespoon chopped fresh parsley

Directions:

1. Preheat the oven to 200°C. Cut the carrots into several-centimeter pieces.
2. Place the carrots and garlic cloves on a baking sheet. Drizzle with 1 tablespoon olive oil; season with salt and pepper. Toss with your hands, then roast for 30 minutes (or until the carrots are tender and the edges are golden brown).
3. Place the roasted carrots and garlic in a food processor along with the TAHINI, lemon juice, cinnamon, turmeric, cumin, salt, pepper, pistachios, and water. Process until smooth, scraping down the sides of the processor halfway through. Taste and season with additional seasoning if needed.
4. Transfer the mixture to a shallow bowl. Make shallow indentations in the surface with a spoon and fill them with the toppings: a drizzle of olive oil, crumbled feta cheese, chopped pistachios, parsley, and a drizzle of honey.

Yield: 4 servings
Recipe: ambitiouskitchen.com