Bombay Orange Roasted Carrot & Tahini Dip
Bombay Orange Roasted Carrot & Tahini Dip
Author:
By Micah Siva (@noshwithmicah)
Servings
6-8
Hummus gets a lot of attention as a go-to dip. It’s time to think outside the beans and make a sweet and savory carrot-based dip! When roasted, carrots become the perfect texture to blend into a smooth and creamy dip with a hint of sweetness. Paired with nutty tahini and the brightness of Oaktown Spice Shop’s Bombay Orange, this dip is bound to be your new go-to. We love the unique blend of coriander, fennel, and orange zest in this spice blend, and it makes an interesting base for a simple chili oil.
Ingredients
- 4 medium carrots, washed and roughly chopped into 1 inch pieces
- 6 cloves garlic, peeled
- 4 tablespoons Like Family extra virgin olive oil, divided
-
3 tablespoons Oaktown Spice Shop Bombay Orange, divided
- 1 teaspoon sea salt
- ⅓ cup Obour Foods tahini
- Juice of 1 lemon
Chili oil
-
1 tablespoon Oaktown Spice Shop Bombay Orange
- 1 teaspoon sea salt
- ⅓ cup extra virgin olive oil
- 2 cloves garlic, thinly sliced
- 2 bird’s eye chili or serrano chiles, thinly sliced
Directions
- Preheat the oven to 400F.
- In a medium bowl, combine the chopped carrots, garlic cloves, 2 tablespoons olive oil, 2 tablespoons Bombay Orange, and sea salt, tossing to combine. Add to a baking tray and roast for 30 to 35 minutes, or until tender.
- Add the cooked carrots and garlic cloves to a food processor or blender with tahini, lemon juice, and remaining olive oil and Bombay Orange, blending until smooth.
- While the carrots are roasting, make the chili oil. Add the Bombay Orange and sea salt to a heat-proof bowl.
- In a small saucepan over medium heat, combine the oil, sliced garlic and thinly sliced chiles. The oil should bubble slightly on the edges of the pot. Cook for 6 to 10 minutes, stirring, or until the garlic becomes a deep golden brown.
- Pour the infused oil over the Bombay Orange and sea salt. Let cool.
- Before serving, spoon the oil over the dip. Serve.
