A while ago found myself gifted with five pounds of carrots. I wanted to make something unique and special with them, and as I hemmed and hawed on what to make, they weren’t getting any fresher. Meaning, I had to think of a way to use a significant amount of carrots and I had to do it fast. I had a party coming up and I knew just what to do. I came up with this recipe, doubled it, and brought it to the party. This dip was the first thing to go and I ended up wishing I had made more! —AnEdibleMosaic
3 1/2 cups
carrots, peeled and chopped into 1-inch pieces
olive oil, divided
fresh lemon juice
minced fresh flat-leaf parsley
Salt and pepper
In This Recipe
Preheat oven to 425F. Put garlic (with peel still on) in foil, drizzle with 1 TB oil, and wrap securely. Toss carrots with 1 TB oil and a pinch of salt and pepper and arrange on a baking pan. Roast carrots and garlic until tender and caramelized (about 40 minutes), giving the pan of carrots an occasional toss. Cool; peel garlic.
Add lentils and 2 c water to a medium saucepan; bring up to a boil, then cover the pan, turn the heat down to a simmer, and cook until the lentils are mushy (about 8-10 minutes), stirring occasionally. Take off the lid and cook until thickened (about 2 minutes), stirring constantly. Cool.
Add cumin, coriander, ginger, and cinnamon to a dry pan. Toast over medium heat a couple minutes until fragrant.
To the bowl of a food processor, add peeled garlic, carrots, and 2 TB oil; pulse until they form a chunky paste. Pulse in the toasted spices along with 1 tsp salt and 1/4 tsp pepper. Add lentils, lemon juice, and tahini and pulse to combine.
Stir in parsley; taste and season with additional salt and pepper as desired. Transfer to a serving bowl and drizzle remaining 1 TB olive oil on top before serving. Serve with crudités, toasted pita chips, crackers, or bread.