Carrot Tahini Dip, Lebanese Inspired

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.