yield: 2 cups dip (6-8 servings)
time: 1 hour, 45 minutes
active time: 10 minutes
1 lb. carrots
1 tsp minced fresh ginger
1 Tbsp Tahini
1 Tbsp toasted sesame seeds, for topping
2 Tbsp thinly-sliced scallion greens, for topping
Preheat the oven to 350 degrees.
If using large carrots, peel and cut into 1-inch cubes. Toss with 1 Tablespoons canola oil and 1 teaspoon kosher salt. Wrap in foil and place on a baking sheet. Roast until carrots are very soft and beginning to break apart, about 1 ½ hours. Remove from the oven and let cool slightly.
Add carrots to the bowl of a food processor along with the ginger, Southeast Asia sauce and tahini. Blend on medium speed. With the motor on, drizzle in 3 Tbsp canola oil and in 2-3 Tablespoons water. Continue blending, adding more water if necessary, until dip reaches desired smooth and creamy consistency.
Season to taste with salt. Transfer to a serving bowl and top with sliced scallion greens and toasted sesame seeds. Serve chilled or at room temperature alongside your favorite veggies, crackers or chips.