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.
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