Get the party started with an abundant grazing board featuring a delicious Carrot Tahini Dip.
Bombay Orange Roasted Carrot & Tahini Dip
When roasted, carrots become the perfect texture to blend into a smooth and creamy dip with a hint of sweetness. Paired with nutty tahini and the brightness of Oaktown Spice Shop’s Bombay Orange, this dip is bound to be your new go-to. We love the unique blend of coriander, fennel, and orange zest in this spice blend, and it makes an interesting base for a simple chili oil.
Recipe created by Micah Siva (@noshwithmicah)
Serves 6 to 8
Ingredients
4 medium carrots, washed and roughly chopped into 1 inch pieces
6 cloves garlic, peeled
4 tablespoons Like Family extra virgin olive oil, divided
3 tablespoons Oaktown Spice Shop Bombay Orange, divided
1 teaspoon sea salt
⅓ cup Obour Foods tahini
Juice of 1 lemon
Chili oil
1 tablespoon Oaktown Spice Shop Bombay Orange
1 teaspoon sea salt
⅓ cup extra virgin olive oil
2 cloves garlic, thinly sliced
2 bird’s eye chili or serrano chiles, thinly sliced
Directions
Preheat the oven to 400F.
In a medium bowl, combine the chopped carrots, garlic cloves, 2 tablespoons olive oil, 2 tablespoons Bombay Orange, and sea salt, tossing to combine. Add to a baking tray and roast for 30 to 35 minutes, or until tender.
Add the cooked carrots and garlic cloves to a food processor or blender with tahini, lemon juice, and remaining olive oil and Bombay Orange, blending until smooth.
While the carrots are roasting, make the chili oil. Add the Bombay Orange and sea salt to a heat-proof bowl.
In a small saucepan over medium heat, combine the oil, sliced garlic and thinly sliced chiles. The oil should bubble slightly on the edges of the pot. Cook for 6 to 10 minutes, stirring, or until the garlic becomes a deep golden brown.
Pour the infused oil over the Bombay Orange and sea salt. Let cool.
Before serving, spoon the oil over the dip. Serve.
