Makes 4 cups


  • 10 carrots
  • 2 Tbsp. canola oil
  • 1 1/2 cups diced yellow onion
  • 1 Tbsp. ginger paste
  • 1 Tbsp. garlic paste
  • 2 tsp. cumin
  • 2 tsp. kosher salt
  • 1 tsp. garlic powder
  • 3/4 cup olive oil
  • 1/2 cup tahini
  • 1/4 cup lemon juice
  • 2 dashes hot sauce
  • Sesame seeds (for garnish)
  • Cilantro (for garnish)
  • Feta (for garnish)


    Total time: 45 minutes

    Peel carrots; trim 1/2" from each end. In a stockpot, bring a few inches of water to a boil. Arrange carrots in a steamer basket in pot; cover. Steam until tender. Place carrots in ice water for 3 minutes, drain, chop and set aside. In a skillet, heat canola oil over medium-low heat. Add yellow onion, ginger paste, garlic paste, cumin, kosher salt and garlic powder. Cook until onion is translucent. Add 1/2 cup water and cook 1 minute, stirring. In a food processor, blend onion mixture, carrots, olive oil, tahini, lemon juice and hot sauce. Garnish with sesame seeds, cilantro, feta and a drizzle of olive oil.

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