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Roasted carrot, cumin and tahini dip with celery

Oven-caramelised carrots turned into a sweet, spiced dip.

  • 35 min
  • 1 serving
  • Vegan
  • Middle Eastern cuisine
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Roasted carrot, cumin and tahini dip with celery

Per serving

Calories
175 kcal
Protein
3.8 g
Carbohydrates
19.5 g
Fat
10.4 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Carrots150 g
  • Tahini10 g
  • Extra virgin olive oil1 teaspoon
  • Cuminto taste
  • Lemon juiceto taste
  • Celery100 g
  • Saltto taste

Contains: sesame, celery

Method

  1. Heat the fan oven to 200 °C and line a baking tray with baking paper.
  2. Wash, peel and cut the carrots into rounds about 1 cm thick; toss them with the oil, cumin and a pinch of salt and spread them out in a single layer.
  3. Roast for 25 minutes, turning halfway, until tender and golden at the edges.
  4. Meanwhile wash the celery, remove the strings and cut it into sticks.
  5. Blend the still-warm carrots with the tahini, lemon juice, salt and a little water until smooth; serve with the celery.

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