Use up leftover roast carrot (and pumpkin) with this simple, yet delicious dip. It’s perfect in a lunchbox or with crackers or vegetable sticks as an afternoon snack.
3-4 medium carrots (roasted)
2 garlic cloves
3 tablespoon of olive oil
1/4 cup tahini
1 teaspoon each of ground coriander, cumin and paprika
A pinch of salt and pepper to taste
Place all ingredients in a blender and pulse until smooth.
Store in the fridge in an airtight container for up to 5 days.