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Carrot Tahini Spread

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Carrot Tahini Spread
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Servings
1 1/2 cups
Ingredients
  • 2 baby carrots thinly sliced into ribbons with a vegetable peeler or mandoline
  • 4 large carrots roughly chopped, leafy tops reserved for garnish
  • 1 inch piece of ginger minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup carrot juice
  • 1/4 cup tahini
  • 1 large lemon juiced
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon saffron
  • salt and pepper to taste
  • 1/2 orange zested
Servings
1 1/2 cups
Ingredients
  • 2 baby carrots thinly sliced into ribbons with a vegetable peeler or mandoline
  • 4 large carrots roughly chopped, leafy tops reserved for garnish
  • 1 inch piece of ginger minced
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup carrot juice
  • 1/4 cup tahini
  • 1 large lemon juiced
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon saffron
  • salt and pepper to taste
  • 1/2 orange zested
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Pickle carrot ribbons in Quick Pickling Liquid overnight.
  2. In fry pan, heat 1 tablespoon olive oil over medium-high heat. Sauté chopped carrots and ginger until golden brown. Deglaze pan with carrot juice, then cover and simmer until carrots are tender, 5–7 minutes.
  3. In food processor bowl, combine cooked carrots with tahini, lemon juice, cayenne and saffron; blend until smooth. Transfer to serving bowl and season with salt and pepper. Garnish with carrot top leaves, pickled carrot ribbons and orange zest.
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