This dish is fun and easy and perfect for
when you’re having friends over or planning a dinner party. Its a tangy
twist on the classic Mediterranean dip and can be seasoned to your
preferred level of spiciness.
To start with, we need to roast our carrots. So first pre-heat the oven
at about 425°. Place 2 medium-sized carrots, about 4 ounces only, on a
sheet of tinfoil by drizzling two tablespoons of water on the carrots,
and tightly wrapping tinfoil around them. Place into the pre-heated oven
for about 40 minutes.
Once the carrots have cooled, toss them into the blender along with a
can of drained chickpeas (usually about 15 and a half ounces), a third
of a cup of tahini, a quarter cup of lime juice, one finely grated clove
of garlic, one tablespoon of the spicy sauce of your choice (like
Sriracha or Harissa), a quarter teaspoon of cumin and a little salt as
per your preference.
Blend the mixture for about one minute, then add two tablespoons of
olive oil and continue blending for another minute or so until the
mixture is smooth and creamy.
Give it a taste and add more spice or salt if required.