Roasted Carrot & Tahini Dip

Are you sick of simply making different versions of hummus and/or using beans in your dips? I know I was. This recipe is legume-free, which can be beneficial for those who suffer from bloating or gas after bean dips, or if you just can’t stand them/are looking for something different!

Carrots are a rich source of beta-carotene, which is converted to vitamin A in the body, supporting the maintenance of healthy skin, immune system function, and optimal vision. The addition of turmeric, contains a bioactive compound called curcumin, which crosses the blood-brain barrier and has anti-inflammatory, antioxidant, and neuroprotective effects. It may help increase brain levels of Brain-Derived Neurotrophic Factor (BDNF), which aids to support the survival of existing neurons and promotes the growth and differentiation of new neurons. This is essential for maintaining the overall health and functionality of the nervous system.

Ingredients:

• 4-5 medium organic carrots, roughly chopped

• Extra virgin olive oil

• 1/4 cup tahini

• 1 teaspoon ground cinnamon

• 1 teaspoon ground turmeric

• 1 teaspoon cumin seeds

• 1/2 cup mixed nuts of your choice (activated where possible)

• Juice of half a lemon

• Good pinch of Celtic sea salt + black pepper

• 2-4 tablespoons water (if required for consistency)

• Goat’s feta, crumbled, for garnish

• Fresh basil, chopped, for garnish

Instructions:

1. Preheat oven to 180c

2. Toss the chopped carrots with a generous drizzle of olive oil and spread them on a baking tray.

3. Roast for 25-30 minutes or until the carrots are tender and slightly caramelized. Allow them to cool.

4. In a food processor, combine the roasted carrots, tahini, ground cinnamon, ground turmeric, cumin seeds, chopped nuts, lemon juice, salt and pepper.

5. Pulse until the mixture is mostly smooth, scraping down the sides as needed.

6. Add water gradually until you reach your desired consistency. Continue blending until the dip is creamy and well combined.

7. Transfer the dip to a serving plate or bowl, topping the dip with crumbled goats feta, chopped basil, olive oil and cinnamon.

8. Enjoy!