Roasted Carrot & Tahini Dip

Roasted carrots blended into a smooth tahini dip. Makes 4 side portions.

50 min · Serves 4 · Vegan · ≈144 kcal per serving · ≈3 g protein

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Ingredients

• 450g carrots
• 40g tahini
• 25g lemon juice
• 20g olive oil
• 60ml water
• 2g cumin seeds
• 2g salt

Method

1. Heat the oven to 210°C. Cut carrots into 1 cm pieces, toss with oil, cumin and salt, and roast for 25–30 minutes until very tender.
2. Let carrots cool for 10 minutes, then blend with tahini, lemon and measured water until smooth.
3. Divide into four small side portions. Serve lukewarm, or chill promptly for later.

Contains: sesame.

This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.