Replacing the chickpeas with lower-carb carrots makes this vibrant dip a simple yet nourishing snack that’s paleo-friendly.
Ingredients
- 1 lb carrots, peeled and thinly sliced
- 1 medium clove garlic
- 3 tbsp lemon juice, divided
- ½ tsp ground cumin
- 3 tbsp tahini
- 3 tbsp olive oil
- 2 tbsp finely chopped fresh cilantro (optional)
- Crackers and Cut Vegetables, for dipping
Steps
- In a microwave-safe bowl, combine the carrots and ⅓ cup water. Season with salt. Cover with vented plastic and microwave 4–5 min., until carrots are very tender. Uncover and cool slightly.
- To a food processor, add the carrots along with any liquid in bowl. Add the garlic, 2 tbsp lemon juice, and cumin. Pulse until mostly smooth, stopping and scraping bowl occasionally. Add the tahini and season with salt. Pulse until incorporated. With processor running, drizzle in the oil until smooth, adding an additional 1 tbsp warm water if necessary.
- Season with salt and remaining 1 tbsp lemon juice, to taste. Transfer to a serving bowl and garnish with cilantro, if desired. Serve with crackers and vegetables.
This recipe is
- Vegetarian
- Vegan
- Gluten-free
- Nut-free
- Dairy-free
- Egg-free
- Wheat-free
- Lactose-free
- Paleo
Tags
- Dairy Free
- Fifteen Minutes
- In Season
- gluten free
- January 2021
- Egg Free
- Nut Free
- vegetarian
- Vegan
- Wheat Free
- guiding star
- Fresh
- 15 Minutes
- Lactose Free
- Paleo Diet
Nutrition information
- Calories 104kcal 5%
- Fat 8.0g 12%
- Saturated fat 1.0g 5%
- Carbs 7.0g 2%
- Sodium 42mg 2%
- 3.0g sugar
- 2.0g fiber
- 2.0g protein
- 0mg cholesterol
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