Creamy, Nutty Za’atar Roasted Carrot Dip

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

4 medium carrots (4 ounces; 113 g each), peeled and cut into 1-inch pieces

4 medium cloves garlic (about 3/4 ounces; 20 g)

2 teaspoons za’atar , homemade or store-bought (see notes)

1/4 cup (60 ml) extra-virgin olive oil, divided

2 tablespoons (30 ml) fresh lemon juice from 1 medium lemon

2 tablespoons (30 ml) tahini

1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume

1/4 teaspoon Aleppo pepper, plus more for garnish

1/4 cup (60 ml) ice-cold water, plus more as needed

1/4 cup salted roasted pistachios (1 ounce; 30 g), coarsely choppedPita chips for serving

Pita chips for serving

Directions

Adjust oven rack to middle position and preheat oven to 400°F (205°C). On a 13- by 18-inch rimmed baking sheet, toss carrots, garlic, and za’atar with 1 tablespoon of olive oil until evenly coated. Roast until tender, 30 to 35 minutes, tossing halfway through.

Let carrots cool slightly, about 5 minutes. In a blender, combine roasted carrots, lemon juice, tahini, salt, Aleppo pepper, and 2 tablespoons oil. Blend until a thick paste forms, about 2 minutes, stopping to scrape down sides as needed.

With the blender running, slowly pour ice-cold water through the opening of the lid. Blend until smooth and creamy, about 2 minutes. If necessary, add additional water, 1 tablespoon at a time, until carrot mixture reaches desired consistency.

Transfer carrot mixture to a shallow serving bowl; drizzle with remaining 1 tablespoon oil, sprinkle with chopped pistachios, and garnish with additional Aleppo pepper. Serve with pita chips.

Nutrition

• Calories: 294 kcal
• Total Fat: 23 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 665 mg
• Total Carbohydrate: 20 g
• Dietary Fiber: 5 g
• Total Sugars: 5 g
• Protein: 5 g