Kameryn Tanita is a big fan of snacking. She typically craves savory over sweet and she loves any kind of chip or vegetable dipped into a spread. She rarely buy pre-made dips at the store because she prefers to make her own and you can pretty much make any spread with tahini, lemon, garlic and a vegetable of your choice. As you might have seen from her Instagram, she's been on a carrot kick lately. She's been making her baked carrot and parsnip fries almost every week for her meal prep and she always have a bag of carrots in her fridge. This carrot dip is thicker than your typical hummus, but it is the perfect addition to a sandwich or wrap because of its unique flavor and texture. She ended up making a lettuce wrap with this carrot dip and spaghetti squash for dinner earlier in the week and it was DELICIOUS. She's also been snacking on it with paleo crackers and some watermelon radishes she picked up at the farmers market over the weekend.
- 3 carrots
- 2 tbsp SoCo tahini
- 2.5 tbsp olive oil
- 2 cloves of garlic (use 1 large or 2 small cloves if preferred)
- 1/2 lemon
- salt & pepper to taste
- Pre-heat oven to 425 degrees.
- Rinse and peel the carrots.
- Chop the carrots into 1/4 inch pieces and lay on a baking sheet. Drizzle with olive oil and salt & pepper.
- Roast for 25 minutes.
- Let cool 5 minutes then place in a food processor.
- Add in the tahini, garlic cloves, salt & pepper and lemon.
- Pulse on high for 2-3 minutes, then add in the olive oil while pulsing. Season with more salt & pepper or lemon, if desired.