Egyptian Carrot Tahini Dip balances the sweetness of carrots with savory of garlic

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