Carrot and Tahini Dip

This Carrot and Tahini Dip is a creamy, flavorful vegan delight that brings a touch of Lebanese cuisine to your table. With the natural sweetness of carrots and the nutty richness of tahini, it's perfect as a dip or spread.

Ingredients

• Carrots - 200 grams
• Tahini - 2 tablespoons (30 grams)
• Garlic - 1 clove, minced
• Lemon juice - 1 tablespoon (15 ml)
• Olive oil - 1 tablespoon (15 ml)
• Salt - 1/2 teaspoon (3 grams)
• Cumin powder - 1/4 teaspoon (1 gram)
• Water - 2 tablespoons (30 ml)
• Fresh parsley - 1 tablespoon, chopped (optional for garnish)

Steps

1. Peel and chop the carrots into small pieces.
2. In a pot, bring water to a boil and add the chopped carrots. Cook for about 10-12 minutes or until tender.
3. Drain the carrots and let them cool for a few minutes.
4. In a food processor, combine the cooked carrots, tahini, minced garlic, lemon juice, olive oil, salt, and cumin powder.
5. Blend until smooth, adding water as needed to reach your desired consistency.
6. Taste and adjust seasoning if necessary.
7. Transfer the dip to a serving bowl and drizzle with a little olive oil and garnish with chopped parsley if desired.
8. Serve with pita bread or fresh vegetables.

Nutrition

• Calories: 180
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.03 L

Health Benefits

• Rich in beta-carotene from carrots, promoting eye health.
• Tahini provides healthy fats and protein, contributing to heart health.

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