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Carrot Muhammara

Make this carrot-based, date-sweetened version of the Middle Eastern dip and switch up your dip game!
Print Recipe
Course: Side Dish
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

  • 7 medium carrots, roughly chopped into 1-inch pieces
  • 1/3 cup olive oil, divided
  • 1 cup walnuts, raw
  • 2 tbsp date syrup (or use pomegranate molasses and omit the lemon juice)
  • 1 tsp lemon juice or champagne vinegar
  • 1 clove garlic
  • 2 tsp sumac
  • Sea salt, to taste

Method
 

  1. Preheat the oven to 400F.
  2. Add carrots to a baking dish, drizzle with 2 tbsp olive oil and sprinkle with salt. Roast for 25 minutes.
  3. Remove from oven, and add the walnuts to the dish, baking for an additional 3 minutes, or until walnuts are toasted.
  4. Combine carrots, walnuts, remaining olive oil, date syrup, lemon juice, garlic, and sumac in a food processor, blending until smooth.
  5. Top with additional olive oil, syrup, and sumac.
  6. Enjoy!