My favorite restaurant in Seattle is a warmly lit, little hole in the wall in Ballard that you can’t get into without a reservation, and even acquiring one is a challenge. The food is delicious, fresh, simple and authentic Lebanese, so it’s worth the effort of getting a table.
But if you can’t, the next best option is to replicate some of your (my) favorite dishes at home. My interpretation of this carrot tahini dip may not taste exactly like Cafe Munir’s, but it doesn’t have to. The inspiration still leaves us with a heavenly, naturally sweet, slightly acidic, nutty tasting, silky smooth carrot dip that should be slathered all over fresh warm pita, crackers, vegetables, or sliced bread (carrot toast!). Think hummus made with carrots instead of beans. Speaking of hummus, this would make an excellent addition to a vegan spread with crudite and pita.
You can make this recipe by simply steaming or boiling the carrots, but I like the depth and caramelization that roasting provides.
You’ll get the smoothest effect pureeing in a high-speed blender, such as a Vitamix. If you have a food processor, that works well, too, but you may maintain more texture.
Carrot Tahini Dip, Lebanese Inspired
Silky smooth, naturally sweet and nutty, healthy dip or spread.
- 1/2 lb carrots, about a cup and a half
- 2-3 tbsp olive oil, divided
- 1/3 cup tahini
- 1/3 cup lemon juice
- 1/2 tsp coriander
- 1/4 tsp cumin
- salt and pepper to taste (about 1/4 tsp each)
- 1/4 + more to thin cup water
To Roast the Carrots
Preheat oven to 425F.
Wash carrots and remove the tops; chop into 1 inch pieces. No need to peel.
Add to a half sheet pan with a sheet of parchment or a silpat. Toss with 1 tbsp olive oil and a good shake of salt and pepper.
Roast for 25-30 minutes until browned and caramelized.
To Make the Dip
Remove from oven and cool. Add carrots, tahini, 1 tbsp olive oil, lemon, spices, and salt and pepper to high speed blender. You can use a food processor but the results will not be as smooth. Scrape down sides as needed and taste, adding a touch more water to thin, oil for flavor or salt for balance.
Serve with pita or chips, or as a spread on a sandwich or salad bowl.
