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Za’atar Roasted Carrot Dip
Serves 6
Roasted carrots, za’atar seasoning, cumin, and tahini make this a sweet, earthy, and creamy dip that’s a great low-FODMAP alternative to chickpea-based hummus. Roasting the carrots brings out their natural sweetness and makes them tender enough to blend. The dip can be refrigerated in an airtight container for up to one week.
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Ingredients
- 1 lb (450 g) carrots, cut into 1 inch (2.5 cm) pieces
- 1/4 cup (60 ml) extra-virgin olive oil, divided
- 2 tsp (10 mL) za’atar seasoning
- 2 tsp (10 mL) cumin seeds
- 1 garlic clove, minced
- Juice of 1/2 lemon
- 2 Tbsp (30 ml) tahini
- 1 tsp (5 mL) paprika
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 ml) ice-cold water, plus more as needed
- 2 Tbsp (30 mL) roasted sunflower seeds
- Gluten-free crackers, for serving
Directions
01
Adjust oven rack to middle position and preheat oven to 400 F (200 C). Line rimmed baking sheet with parchment paper.
02
In bowl, toss carrots with 1 Tbsp (15 mL) olive oil, za’atar, and cumin seeds. Spread out on lined baking sheet and roast until tender, 30 to 35 minutes, tossing halfway through. Let carrots cool slightly, about 5 minutes.
03
In food processor, combine roasted carrots, 2 Tbsp (30 mL) olive oil, garlic, lemon juice, tahini, paprika, and salt; blend until thick paste forms, stopping to scrape down sides, as needed.
04
With food processor running, slowly pour ice-cold water through opening of lid. Blend until smooth and creamy, about 2 minutes. If necessary, add additional water, 1 Tbsp (15 mL) at a time, until carrot mixture reaches desired consistency.
05
Transfer carrot mixture to shallow serving bowl; drizzle with remaining 1 Tbsp (15 mL) oil and sprinkle on sunflower seeds. Serve with gluten-free crackers.
