Roasted Carrot Dip

Ingredients:

• 1 lb (450g) carrots, peeled and chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water
• Fresh parsley, chopped (for garnish)

Directions:

1. Preheat the oven to 400°F (200°C). Place chopped carrots on a baking sheet, drizzle with olive oil, and sprinkle with garlic, cumin, paprika, salt, and pepper. Toss to coat.
2. Roast in the oven for 25-30 minutes or until carrots are tender and slightly caramelized.
3. Let the carrots cool slightly, then transfer them to a food processor. Add tahini, lemon juice, and water. Blend until smooth and creamy.
4. Season with additional salt and pepper if needed.
5. Transfer the dip to a serving bowl, garnish with fresh parsley, and serve with your favorite dippers.

Prep Time: 10 minutes | Cooking Time: 30 minutes | Total Time: 40 minutes | Calories: ~80 per serving | Servings: 6 | Storage Tips: Refrigerate in an airtight container for up to 5 days.