2~3 cups chopped carrots
Juice of 1 lemon
1/2 tsp Himalayan pink salt
2 cloves garlic, smashed
2 tbls extra virgin olive oil
1 tbls extra virgin olive oil
2 tbls Dukkah seasoning (see my homemade recipe here)
or use Za’atar seasoning (see my Za’atar recipe here)
Rough chop the carrots, toss with drizzle of olive oil, salt and pepper. Roast in a 400 degree oven until soft and cool slightly. Don’t worry about the exact on the amount of carrots- just roast up what you have.
In a blender or food processor, add the lemon, salt, garlic and olive oil and blend/process to combine. Add in the carrots and process until preferred texture is reached. Adding a few tablespoons (up to 1/4 cup) of water can really the help this process if the mixture is too stiff for your blender.
Pour into a pretty bowl. Drizzle with the final tablespoon of olive oil and the dukkah seasoning.