Makes: 2 cups
Prep Time: 5-10 mins
Cook Time: 25 mins (roasting the carrots)
Ingredients
- 4 large carrots (peeled, chopped into 1" chunks)
- 3 tbsp olive oil (divided)
- 3 tbsp lemon juice or apple cider vinegar (ACV)
- 2 small garlic cloves (roasted or raw, depending on desired profile)
- 2 tbsp tahini
- 1 tsp ground cumin
- 1 tsp ground paprika
- 1 tsp coriander
- 1/4 tsp cayenne
- 6-8 tbsp water (to thin as needed)
- Salt and pepper to taste
Instructions
- Roast the carrots:
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Toss carrots with 2 tbsp olive oil, salt, and pepper.
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Spread on a baking sheet and roast at 400°F for 25 minutes until soft and slightly charred.
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Let cool 5 minutes.
- Blend:
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In a blender, combine roasted carrots, remaining 1 tbsp olive oil, lemon juice/ACV, garlic, tahini, honey, cumin, paprika, coriander, and cayenne.
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Blend until smooth.
- Thin and adjust:
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Add water 1 tbsp at a time until desired consistency (thicker for spreads, thinner for dressings).
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Taste and tweak as necessary.
- Store and Serve:
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Keeps in the fridge for about 5 days in a sealed jar.
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Shake or stir before using.
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The sauce can be applied to just about anything and adds a lot of nutrition to any dish.
