Roasted Garlic Tahini Carrot Dip

Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

It’s dip season! Here’s a brand new one that’s going to knock your socks off and have everyone asking you for the recipe. This easy roasted carrot dip is jam packed with flavor thanks to tons of warming spices and the caramelized taste of roasted carrots. Topped with sweet and savory garnishes like roasted pistachios, fresh herbs, salty feta, and a drizzle of pomegranate molasses to take it to the next level.

In TCM, a strong digestive system is foundational for overall health. Strengthening the Spleen and harmonizing the Stomach is key to improving nutrient absorption and energy levels.

Why this recipe works:

• Carrots and cumin strengthen the Spleen and aid digestion.

• Tahini and olive oil moisten and nourish the digestive tract without overwhelming the system.

• Garlic and paprika invigorate Qi and gently dispel dampness, which can bog down digestion.

Tips to enhance digestive benefits:

• Serve warm or at room temperature: Avoid consuming the dip cold, as chilled foods can weaken the Spleen.

• Pair with cooked vegetables: Lightly steamed broccoli, zucchini, or sweet potato wedges make excellent dippers that align with Spleen-friendly principles.

• Add ginger: A small pinch of fresh grated ginger can boost the warming properties of the dip, further supporting digestion.

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INGREDIENTS

For the roasted carrots:

• 1 pound carrots, washed

• 4 cloves garlic, peeled

• 1 tablespoon extra virgin olive oil

• Freshly ground salt and pepper

For the dip:

• 1/3 cup tahini

• 2 tablespoons lemon juice

• ½ teaspoon cinnamon

• ½ teaspoon ground turmeric

• ¼ teaspoon cumin

• ¼ teaspoon salt

• Freshly ground black pepper

• 1/4 cup roasted pistachios

• 1/3 cup water, plus more to thin if necessary

For garnish:

• Drizzle of olive oil

• Drizzle of honey or pomegranate molasses (or hot honey if you like it spicy!)

• 2 tablespoons crumbled feta cheese

• 2 tablespoons chopped roasted pistachios

• 1 tablespoon chopped fresh parsley

For serving:

• Pita chips, crackers, or toasted slices of a baguette

INSTRUCTIONS

1. Preheat the oven to 400ºF. Chop carrots into 1-inch pieces (no need to be too precise since we’re blending them later!)

2. Add the carrots and whole garlic cloves to a large sheet pan. Drizzle with 1 tablespoon olive oil and season with salt and pepper. Toss everything together with your hands, then roast for 30 minutes or until the carrots are tender and golden brown on the edges.

3. Add roasted carrots to a food processor with tahini, lemon juice, cinnamon, turmeric, cumin, salt, pepper, pistachios and water. Process until mostly smooth, scraping down the sides with a spatula halfway through. Taste and adjust seasonings if needed.

4. Spoon carrot dip into a shallow bowl and use the spoon to create shallow divots on the surface for the toppings. Drizzle with olive oil and garnish with crumbled feta, chopped pistachios, parsley and a drizzle of honey.

5. Serve with pita chips, crackers or toasted slices of baguette. Enjoy!

   photo and recipe inspiration to Ambitious Kitchen