Roasted Carrot Tahini Dip

Want a top [but actually not so secret] tip for how to perk up any lunchbox, dinner or snack this week?

Make a biiig batch of this roasted carrot tahini dip and add it to everything. Have some toasted pita bread nearby to taste test it immediately, just FYI.

Ingredients

  • 3 large carrots

  • 30ml extra virgin olive oil

  • 70g tahini

  • 2 garlic cloves

  • 1⁄2 tsp of cumin

  • 1⁄2 tsp of paprika

  • 1⁄2 lemon, juiced

To serve

  • Handful of pumpkin seeds

  • Handful of pomegranate seeds

  • Sesame seeds

  • Fresh coriander

  • Pita bread

Method

  1. Preheat oven to 180°C/350°F, peel and dice your carrots and scatter them on a baking tray.

  2. Drizzle with olive oil and roast in the oven for 30 minutes.

  3. Take the carrots out of the oven, and leave them to cool for approx. 10 minutes.

  4. Add the carrots to the food processor along with, the extra virgin olive oil, tahini, garlic cloves, cumin, paprika, lemon juice, salt and pepper. Blitz until completely combined and smooth.

  5. Empty into a bowl, and top with pumpkin, pomegranate, sesame seeds, and fresh coriander.

  6. Enjoy with some toasted pitta.

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