It’s not often I eat beans and legumes, so I miss things like Hummus and White or Black bean dips. I am constantly trying to concoct substitutions. Dips that can meet my snacking needs as well my joy of sharing easy and delicious appetizers for my small gatherings as of late. This ginger tahini carrot dip does the job, it is easy and relatively quick. The tahini gives the dip the creaminess that I love in a good dip. And the middle eastern and mediterranean spices coupled with the ginger give it such a rounded and rich flavor. This dip not only tastes amazing, it is full of nutrition too. Since childhood we have been told carrots make you see better. That statement may not be perfectly accurate but what is true, carrots are high in beta-carotene, “which may be tied lower risk if vision problems”, according to healthline.com. Carrots are also high in Vitamins A and K. And the ginger can aid in digestion and reduce inflammation in the body. Garnish with toasted and finely chopped pistachios, toasted cumin seeds, chopped parsley or cilantro and a drizzle of quality extra virgin olive oil and serve with flax crackers, taro or cassava chips and cut up fresh veggies. Enjoy!

Makes about 2 cups / Prep time 25 minutes / Cook time 12 minutes / Total time 37 minutes

Gather

2 and 1/2 cups carrots 1.5 pounds/ about 612 grams, each carrot cut into 4 pieces.

1/2 inch piece ginger, peeled and finely chopped

1 clove garlic, minced

1/2 cup/125 ml Tahini

1 teaspoon / 5.69 g ground cumin

1/2 teaspoon / 2.84 g smoked paprika 

1 teaspoon/ 5.69 g ground coriander

3 tablespoons / 44.36 ml lemon juice

1 1/2 teaspoons / 8.53 g flaky salt

1/4 cup/60 ml cooking water

1/4 cup/60 ml olive oil

Pepper to taste

Make

Fill a medium pot with water bringing to a rolling boil, carefully add the carrots and cook 10-12 minutes until tender when poked with a fork. Remove the 1/4 cup of cooking water and set aside. Allow the carrots to cool 3-4 minutes.

Place carrots, ginger, garlic, tahini, ground cumin, ground coriander, lemon juice, salt and cooking water into the bowl of a food processor. Process for 3-4 minutes until smooth, stopping intermittently to scrape down sides. Add olive oil and process another 2 minutes, Add pepper and process one more time till pepper is well incorporated. Chill in the fridge for 2-3 hours before serving. Can be made a day or two ahead and lasts in the fridge 5-6 days.

Recipe developed by Anna Getty of Amalgam Kitchen.

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