This was a dip that my husband and I had at one of our favorite wineries when we had lunch there. They were kind enough to pass me the owner's recipe. I've adapted it to my liking and dietary restrictions and I'm not sure if it's a secret family recipe. So below, you'll find the version that I made.
1 cup carrots, peeled and chopped
3/4 tsp + 1/4t tsp ground cumin
1/2 tsp ground coriander
1/2 cup + 1 tbs olive oil
1 tsp white wine vinegar
3-4 cloves garlic
1/4 tsp paprika
1/2 cup dairy free cashew yogurt
zest from one lemon
juice from one lemon
2 tbs honey (remove for vegan or switch to maple syrup)
1 oz tahini
1/4 cup water
Preheat oven to 375. In a bowl mix carrots, 3/4 tsp cumin, coriander, 1 tsp olive oil, white wine vinegar, and olive oil.
Line baking sheet with foil and spread carrot mixture on top. Attach another piece of foil over the top and create a seal. Roast for about 45 minutes, then turn oven down to 350 and roach for an additional 20 minutes.
Add cooked carrots, water, tahini, honey, lemon zest, lemon juice, and 1/4 tsp cumin. One mixed add remaining olive oil.
Pour carrot dip into bowl and fold in the yogurt - if you don't know what fold it in means, please see Schitt's Creek for reference.
Add paprika to the top of the bowl for garnish!
For this particular dish, I used the carrot tahini as a dip with lamb meatballs and a beet and arugula salad. Then for breakfast, I used the carrot tahini as a spread and topped it with leftover salad and a fried egg!
