Carrot Tahini Dip
This weeks recipe of the week has been inspired by a recipe from Nourish Magazine. With a sweet & creamy flavour and texture, it’s great as an entertainer alongside vegetables and crackers, or as a spread on sandwiches.
2 medium size carrots (peeled and diced)
1 tablespoon of miso paste
2 tablespoons of hulled tahini
6 tablespoons extra virgin olive oil
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1/4 teaspoon turmeric
Salt and Black Pepper to taste
1/2 red onion thinly sliced
1 tablespoon olive oil (extra)
1 tablespoon chopped coriander
Nigella seeds to garnish
- Place carrots in a pot of boiling water and simmer until the carrots are soft.
- In a frypan add the tablespoon of olive oil and the red onion and stir over low heat until the onion is translucent. Set aside to cool.
- Place the carrots, miso, tahini, olive oil, maple syrup, apple cider, turmeric and seasoning in a food processor and pulse until smooth.
- Serve the dip topped with cooked red onion, chopped coriander and a sprinkle of nigella seeds.
Gluten Free | Dairy Free | Refined Sugar Free