Name: Paleo Whole Roasted Carrot Dip
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2
Cuisine: Gluten-Free
Ingredients: 1.50 Carrots (about 8 large carrots), washed and chopped into 1″ chunks; 2 tbsp Olive Oil; 1 tsp Sea Salt; 1 tsp Pepper; 0.25 cup Tahini; 3 tbsp Water; 1 tbsp Red Wine Vinegar; 1 clove of Garlic; Black Sesame Seeds for garnish (optional)

A deliciously healthy appetizer that's grain-free, gluten-free, dairy-free, sugar-free, low carb and vegan.
Dip is best served at room temperature. If I make it ahead, I’ll take it out of the fridge an hour or two before serving to guests so it can reach room temperature.

1.50 Carrots (about 8 large carrots), washed and chopped into 1″ chunks

2 tbsp Olive Oil

1 tsp Sea Salt

1 tsp Pepper

0.25 cup Tahini

3 tbsp Water

1 tbsp Red Wine Vinegar

1 clove of Garlic

Black Sesame Seeds for garnish (optional)

Preheat your oven to 425º. Toss the chopped carrots with the olive oil, salt and pepper. Spread in an even layer on a parchment paper lined baking sheet. Roast for 40-45 minutes, until soft and browning on the edges.

In a food processor with the S-blade, combine the roasted carrots with the tahini, water, red wine vinegar and garlic clove. Blend until combined, scraping down the bowl once or twice. Serve room temperature with cut veggies and/or paleo almond crackers.

Will keep in an airtight container for 1 week in the refrigerator.