Categories: Appetizers

Ingredients

• 1 lb. carrots, chopped
• 2 garlic cloves, unpeeled
• 1 tbsp. olive oil
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 3 tbsp. tahini
• 1 tbsp. chopped cilantro
• Juice of 1 lemon
• 5 tbsp. water
• 2 to 3 tbsp. olive oil
• Salt and pepper
• Olive oil and chopped cilantro, for serving

Directions

1. Toss carrots, garlic, olive oil, cumin, salt and pepper on a rimmed baking sheet. Roast at 400, stirring once, until the carrots are tender and lightly caramelized, 20-25 minutes. Let cool slightly; peel the garlic. Combine the carrots, garlic, tahini, cilantro, lemon juice and water in a food processor and puree. With the motor running, slowly add olive oil; season with salt and pepper. Transfer to a bowl and top with olive oil and chopped cilantro.

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