Dip de Zanahoria Asada
Symbolic gezer dish inspired by Carmen Pérez (Venezuela)
2 pounds of carrots, peeled
3 cloves garlic
1 tablespoon olive oil
¼ teaspoon salt
¼ cup tahini
Juice from 1 lemon
1 teaspoon cumin
2-3 tbsp almond milk or water
Prep | 10 m
Ready in | 20 m
Duration | 3 days
Yields | 2 cups
Preheat the oven to 375 degrees F and cut the carrots into 1 inch sized chunks, toss them in olive oil and salt and place on a baking sheet along with the garlic cloves. Bake in the oven for approximately 20 minutes until the carrots are tender and lightly browned on the edges.
In a food processor combine the cooked carrots, garlic, tahini, lemon juice, cumin and liquid and blend until smooth.
Serve sprinkled with a pinch of smoked paprika, parsley or pomegranate seeds.
Anyone you invite to collaborate with you will see everything posted to this Booklet and will have full access to edit Clips.
You will not be able to recover your
Are you sure you want to delete it?