za'atar carrot dip
This is not a carrot hummus with carrots replacing the chickpeas, that's not how it works. What it is, is a smooth, fresh dip which may just make use of any neglected produce
You can make this with virtually any roasted vegetable. Try courgette, squash, play around with the quantities and ingredients. Substitute cream for tahini to make a spiced vegetable purée for a side dish instead of a dip.
​
​
Ingredients:
​
-
Carrots
-
Olive oil
-
Salt
-
Garlic
-
Honey
-
Smoked paprika
-
Za’atar
-
Lemon juice
-
Ice
-
Tahini
-
Parsley
-
Pomegranate seeds
Method:
​
-
Peel the garlic. Peel the carrots if you want, it doesn’t matter. Chop into small chunks; the smaller they are the faster they’ll cook.
-
Throw them both in a bowl with the za’atar, honey, paprika, salt and olive oil. Mix.
-
Roast until they are soft and slightly charred. You should be able to push a fork into them easily. Allow to cool.
-
Add the cooled carrots and garlic to a blender with more olive oil, a couple of ice cubes, tahini, and a squeeze of lemon. Blend until smooth. More ice = smoother consistency.
-
Chop parsley and fold it in by hand. If you blend it in the dip will have an unappetising colour.
-
Garnish with a drizzle of oil, pomegranate seeds and a sprinkle of something. I used dukkah, you can use more za’atar, do whatever you want.