Roasted Carrot Tahini Dip

Roasted Carrot Tahini Dip is a vibrant, creamy delicious healthy dip that's naturally gluten free, grain free and dairy free! Blend white beans or soaked cashews into this dip for a extra creaminess - depending on whether you like legumes or you'd prefer a nutty (paleo friendly) dip.

5 from 1 vote

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Course: Salads and Sides, Snacks and Bites

Cuisine: dairy free, egg free, gluten free, grain free, nut free, paleo, vegan, vegetarian

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: cups of dip, approximately

Ingredients

500 grams carrots about 3 big carrots or 5-6 smaller ones
1/4 cup extra virgin olive oil plus a little extra for roasting the carrots
1/4 cup tahini (I use hulled tahini in this recipe)
1 tsp ground cumin
1/2 tsp ground coriander
salt and pepper to season
3/4 cup cooked cannellini beans - LEGUME/NUT FREE OPTION - I usually just used canned cannellini beans, rinsed well
1/2 cup cashews - PALEO OPTION

Instructions

Preheat oven to 180 C. Chop carrots into small chunks and spread out on tray. Drizzle over a little extra virgin olive oil and toss to coat. Roast for 40 minutes or until softened and browning at the edges.
If you are making this dip with cashews, next step is soaking the cashews in hot water for about 20 minutes. Once soaked, simply drain and set aside. If you are using the beans, simply ignore this step.
Once the carrots are done and cool enough to handle, place them in a blender or food processor. Add 3-4 tbsp water and process until you get a rough puree.
Add the olive oil, tahini, cumin, coriander, plus the cannellini beans or soaked cashews to the blender/food processor. Process again to form a smooth dip. If the dip is too thick, add a little extra water until the desired consistency is achieved.
Scoop the dip into an airtight container and place in the fridge to cool. The dip will keep for about five days in the fridge.

Notes

*Note on cannellini beans - if you don't have them you can substitute chickpeas or butter beans, or any other kind of white bean that you have available.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

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