A lot of my cooking comes from me trying to use up what I have on hand. I bought several pounds of beautiful, organic carrots for the carrot cake I made for Easter. So, I have quite a few carrots left. Since I’ll be out of town this weekend, I’m trying to use up all of the seasonal produce I have, so I decided to jazz up these carrots by roasting them in olive oil, sprinkling them with a little salt, and making a rather sophisticated dip.
A girl can only eat so much hummus. Although I admit this dip is quite hummus-y, it’s still a welcome reprieve from the “baby carrots and hummus” snack. This dip is a blend of tahini (ground sesame seeds), peanut butter and lemon juice. I also mixed in some paprika, cayenne pepper and garlic powder to give it some pizzazz, and I topped with with whole sesame seeds.
The carrot french fries are delicious in their own right. And once you roast them with a drizzle of olive oil and salt, you may not wait to make the dip.
- 6 whole carrots, cut into strips
- 1 tablespoon extra virgin olive oil
- ½ teaspoon salt, divided
- ¼ cup tahini
- ¼ cup nut butter
- ⅓ cup water
- ½ lemon, juiced
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- sesame seeds, for garnish
- Preheat the oven to 425F. Wash and prepare the carrots by cutting them into quarters vertically, then thirds horizontally. Place the carrots on a parchment paper-lined baking sheet in a single layer and drizzle with olive oil and sprinkle ¼ teaspoon salt. Roast them until they just start to brown, about 15-20 minutes. Remove the carrots from the oven.
- While the carrots are baking, prepare the dip. Blend or whisk the tahini, nut butter, water, juice from the ½ lemon and remaining ¼ teaspoon salt, paprika, garlic powder and cayenne pepper together until smooth.
- Serve immediately. The dip may be stored in a covered container in the refrigerator for up to three days.