Description
The carrots in this house are staging an uprising. They feel they never get to be the star of the show. I guess they do have a point (as evidenced by the roasted radish and carrot dish and vegetable dip). So we are giving into their demands for the royal treatment. We’re giving them their very own dip! We love how the sweetness of the carrots works with the creamy nuttiness of this tahini dip.
Ingredients
- ½ cups Tahini
- 4 teaspoons Soy Sauce
- 2 teaspoons Sesame Oil
- 1 teaspoon Canola Oil
- 1 teaspoon Honey
- 1-½ teaspoon Rice Vinegar
- 2-½ teaspoons Sambal Oelek (chili Paste)
- 2 teaspoons Lemon Juice
- 1 Tablespoon Chopped Chives
- 3 bunches Peeled Baby Carrots
Preparation
My tahini was pretty separated, with the liquid on top and the paste on the bottom. I stirred it up as much as I could, but it was still mildly runny, which was actually a good thing, as it made combining the ingredients easier. After mixing the tahini, add the tahini, soy sauce, sesame oil, canola oil, honey, rice vinegar, Sambal Oelek and lemon juice into a medium-sized mixing bowl. Stir all the ingredients together. If your dip is too thick, try adding some a little canola oil to thin it out. Place in serving bowl, and add chopped chives on top for garnish. Serve with the peeled baby carrots.
