Carrot and tahini spread is a very easy and tasty recipe, just cook carrots and blend together with tahini and spices. It’s a great starter and a wonderful dinner with a pita and some falafel.
Once we had a big brunch with some friends and a girl brought this amazing carrot spread and everybody got crazy. It was everybody’s favorite and it was a real challenge to share that one little bowl of the spread and of course everybody needed the recipe. Just blend together carrots, tahini, garlic and cumin, you can also add maple syrup, lemon juice and any other spices, she said. I tried already a few versions of this spread, they all taste delicious, but this version is my absolute favorite.
You can experiment with this basic spread, it’s just perfect for that! You can add chickpeas, beans, any roasted veggies or nuts and seeds to make it more filling, or a bit of almond or coconut milk to make it lighter. It’s great when it’s very spicy, so try it with chili! Or add more olive oil to get a carrot pesto!
Carrot and tahini spread will keep for a week in the fridge.
- 6 large carrots (I used 1 purple carrot to make it pink)
- 1 tbsp tahini
- ½ tsp cumin
- 1 clove of garlic
- 1 handful of fresh basil
- 1 lemon
- 2 tbsp olive oil
- salt, pepper
- lime to serve
- Cut carrots into smaller pieces and cook them in boiling water or bake them at 200°C for about 20 minutes or until fork-tender.
- Add the soft carrots to a food processor with tahini, olive oil, spices, juice of a lemon, garlic and basil. Blend all together. Serve with lime juice and olive oil on top. Enjoy!