Carrots are really inexpensive and full of vitamins, minerals and fibre! I love the creamy and spicy flavours of this dish and it keeps well in the fridge for a couple of days. Spread on toast with some rocket and bean sprouts for a delicious and healthy lunch!
Diet: Vegan, gluten free
Time: 45 minutes
• 700 gr. of carrots
• 2 cloves of garlic
• 1-2 Tsp. of za’atar
• Pinch of chili flakes
• 2 Tbsp. of tahini
• Tsp. of peanut butter
• Salt and pepper
• Olive oil
1. Preheat the oven to 220C. Wash the carrots and chop into large chunks.
2. Wrap the garlic cloves with some olive oil in tin foil and place them together with the carrots in a baking tray. Drizzle over some olive oil and sprinkle over the za’atar, chili flakes, salt and pepper and roast for about 40-60 minutes or until soft. Take the garlic cloves out of the oven after 15 minutes.
3. Add the garlic, carrots, tahini and peanut butter to a food processor (or use a hand blender) and blitz until smooth and creamy, add a few drops of water to thin it out if necessary.
4. Use it as a dip for veggies or spread on toast!