Carrot Tahini Dip (AIP Modified, Paleo, Whole30)
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.
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.