Carrot tahina dip

Carrot tahina dip

By
From
Cairo Kitchen
Serves
4
Photographer
Jonathan Gregson

The orange colour of this dip contrasts nicely with the beetroot tahina dip and they are often sold and eaten together.

Ingredients

Quantity Ingredient
500g carrots
150g tahina paste
4 garlic cloves, crushed
1 lemon, juiced
2-3 ice cubes
salt

To serve

Quantity Ingredient
olive oil
small handful walnuts, crushed
sprinkle pomegranate seeds

Method

  1. Wash and trim the carrots. Cook in boiling salted water for about 10 minutes until slightly softened.
  2. Purée the carrots in a food processor or blender until smooth. Add the tahina paste, then add the garlic and lemon. While blending, add the ice cubes to prevent the dip becoming too oily. Season to taste with salt.
  3. The dip is now ready to serve with a drizzle of olive oil and a scattering of walnuts and pomegranate seeds.
Tags:
Egyptian
Cairo
Middle
Eastern
street
food
restaurant
chef
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