Carrot Tahini Dip (AIP Modified, Paleo, Whole30)

This carrot tahini dip is inspired by mutabbal, a Middle Eastern tahini dip most commonly made with eggplant, sometimes with beets, sometimes carrots. Here, I blend steamed carrots with tahini into a thick, rich dip that’s tremendously scoopable and easily earns its place on an appetizer table for a holiday gathering or casual get-together.

It also solves a particular problem for those of us who miss hummus because we don’t tolerate beans. The tahini makes this dip creamy and substantial, without a chickpea in sight. So if you’ve been looking for hummus without the beans, you’re in luck. Serve it with vegetables or your favorite crackers, or make a batch as part of your weekly meal prep because, frankly, we’re always looking for snacks.

How this recipe fits AIP, Paleo and Whole30

This recipe is fully plant-based and works beautifully for Plant-Based Whole30. It’s also Whole30, Paleo, and AIP Modified. AIP Modified allows seeds and seed spices, which makes both the tahini and spice blend used here accessible. Just check the ingredients when buying za’atar, since some blends include nightshade spices such as paprika or chile pepper. I’ve linked what I’ve used for this recipe in my pantry staples list.

Free subscriber gift

Exclusive recipes + a simple way to meal plan

Get five recipes I’ve never published on the site — from cozy winter squash soup to shrimp al pastor bowls — plus my easy one-page system for planning lunches + dinners all week.

Plus, I’ll send new recipes and the occasional update your way. Unsubscribe anytime.

Steam the carrots. Peel the carrots and cut them into large chunks. There’s no need to be precise, but they will cook more evenly if they’re all around the same size. Then, set a steamer basket in a pan and steam them for 10 to 15 minutes, or until they just about fall apart when you test them with a fork.

Steaming the carrots keeps them moist and tender, and preserves their bright orange color. I prefer this method to roasting, which can dry out the carrots and muddy the color of the dip from caramelization.

Blend the dip. Once the carrots have cooled for a bit, add them to a small food processor with the tahini, garlic, lemon juice, Za’atar, fennel seed and salt. Blend until completely smooth, adding a smidge more lemon juice or olive oil as needed to loosen the dip.

You’re left with a dip that’s a tad sweet from the carrots but beautifully balanced with the nuttiness of the tahini and the tart lemon, punctuated by all the warm spices in the za’atar. It is best at room temperature because the tahini will stiffen as it cools, so if you make it ahead, just plan to take it out a little before serving. Serve topped with a drizzle of olive oil, sesame seeds, parsley or cilantro. I love to serve this alongside grain-free crackers, olives and sliced cucumbers.

Save this Recipe

Enter your email below and I’ll send it right to your inbox.

Please enable JavaScript in your browser to complete this form.

Email *

Email Title URL

SAVE THIS RECIPE

By saving this recipe, you will also receive regular email updates from Salt & Well.

Carrot Tahini Dip (AIP Modified, Paleo, Whole30)

5 from 1 vote

A thick and creamy carrot tahini dip made with steamed carrots, tahini, lemon and za’atar. This bean-free hummus alternative is plant-based, Paleo, Whole30 andAIP Modified.

Print Recipe Pin Recipe

Total Time:25 minutes mins

Servings: 8 servings

Author: Christina Marche

Ingredients

• 8 oz carrots, peeled and trimmed
• ¾ cup tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil, plus more for serving
• 3 garlic cloves
• ⅓ tsp za’atar
• ⅛ tsp ground fennel seed
• ½ tsp Kosher salt
• Sesame seeds, for garnish
• Cilantro or parsley, for garnish
• Sea salt flakes, for garnish

Instructions

• Cut the carrots into evenly sized large chunks. Place in a steamer basket and steam for 10 to 12 minutes, until very tender when pierced with a fork.
• Remove from the steamer and let cool to room temperature.
• Transfer the cooled carrots to a food processor. Add the tahini, lemon juice, olive oil, garlic, za’atar, ground fennel seed and salt, and process until completely smooth. If needed, add lemon juice or olive oil a little at a time until the dip reaches your desired consistency. Adjust seasoning to taste.
• Serve at room temperature, topped with a drizzle of olive oil, sesame seeds, cilantro or parsley and flaky sea salt.

Course: Appetizer

Cuisine: AIP Modified, Paleo, Plant-Based Whole30, Whole30