Carrot Tahini Dip

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I take my snacks very seriously and my carrot tahini dip is the perfect combination of everything sweet and savory.


Wind is a quintessential element of Vata season which is characterized as being dry, rough and erratic. We can see this firsthand as the temperatures during the late winter months are constantly changing. These sudden and drastic drops in degrees are a shock to our digestive system as it has to combat the shifting internal and external climates.


In order to stay in balance, we need to seek out ingredients that are moist, warm and comforting such as carrots. Their alkalizing properties purify the blood, boosts the immunity and reduces water retention and help us feel nourished while not being over-satiated.


By adding a versatile staple such as tahini into the mix, the protein-packed sesame seeds aid in liver detoxification, promotes skin health and prevents inflammation.


When you bring these two superfoods together, you have everything you need to treat 👏🏼 yo 👏🏼 self to a bowl full of yum.

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Directions:

  1. Preheat oven to 400°F. While the oven is warming, combine the peeled, chopped carrots with olive oil, rosemary, ground fennel, turmeric, ground cumin, ground coriander seeds, salt and black pepper in a mixing bowl and stir well to make sure that the carrots are covered.

  2. Place seasoned carrots on a roasting pan covered with parchment paper and evenly distribute the carrots so that they roast evenly. Roast for 30 to 40 minutes or until the carrots are cooked through and soft. Remove from oven and let sit.

  3. Once carrots are cool, place the roasted carrots with tahini, lime juice and water into a blender to puree. Add more water depending on your consistency preference and more salt to taste. Sprinkle with more lime juice and chopped dill to serve.

Ingredients:

  • 3 medium carrots (1 lbs), peeled and chopped into 1/4 inch rounds

  • 2 tablespoons olive oil

  • 1 tablespoon fresh rosemary

  • 1 teaspoon of freshly ground fennel seed

  • 1/8 teaspoon turmeric

  • 1/2 teaspoon of freshly ground cumin

  • 1/2 teaspoon of freshly ground coriander seeds

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/8 teaspoon turmeric

  • 1/4 cup tahini

  • 2 tablespoons of lime juice

  • 2 tablespoons of water

  • Garnish with lime juice and chopped fresh dill

Stephanie Wright