Carrot Tahini Dip

Why let chickpeas make all the magic with tahini when there are many other plants that make beautiful dips with the sesame seed paste? Plants like carrots! This dip is Egyptian in origin. And, it’s wonderfully complex thanks to the sweet of the carrot with the savory of the garlic and tahini.

Carrot Tahini Dip

An easy-to-make, delicious twist on hummus.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Author Tania Van Pelt


  • 1 pound organic carrots halved crosswise
  • ½ cup tahini
  • ½ cup fresh lemon juice
  • 2 cloves garlic smashed and minced
  • Ice water as needed
  • Extra virgin olive oil for serving
  • 1 tablespoon toasted chopped almonds, pistachios, or walnuts, as garnish
  • 1 tablespoon chives diced on the bias, as garnish


  1. Bring a medium saucepan of water to a boil. Add carrots and cook until tender, about 10 minutes. Drain and transfer the carrots to a food processor along with tahini, lemon juice, garlic, and a few tablespoons of ice water. Season with salt and pepper and purée until smooth. Add more ice water as needed to achieve desired consistency. Spoon into a bowl and garnish with a drizzle of olive oil, nuts (pistachios, walnuts, and almonds work well), and chives.

Recipe Notes

Adapted from Saveur Magazine