• 1 kilo carrots, peeled and cut into 2cm pieces
• 6 cloves garlic
• 2 tablespoons olive oil
• ¼ cup tahini
• 1 tablespoon harissa paste
• Juice of 1 lemon
• 1 teaspoon sea salt flakes

1. Preheat oven to 180*C.
2. Line a baking sheet with baking paper and place the carrots and half the garlic on the tray. Drizzle with olive oil and bake for around 30 minutes or until the carrots are collapsed and golden. Remove from the oven to the bowl of a food processor.
3. Add the raw garlic, tahini, harissa lemon juice and salt and blitz to a paste. If you prefer a looser dip, you can add more olive oil. Blend until desired consistency is achieved and serve.
4. Serve in a lunchbox with bread and chopped vegetables for the kids to dip into the dip! Or this is delicious on a grazing board with cheese, charcuterie, crackers etc for the adults!

GF & DF

Recipe courtesy of A Better Choice