Carrot and Tahini Sauce

4 servings

20 minutes

Carrot and tahini sauce is a fragrant dish of Arab cuisine that harmoniously combines the sweetness of carrots and the rich nutty flavor of tahini. The roots of this recipe trace back to Middle Eastern traditions where sesame paste is widely used in cooking. Lemon juice adds freshness while garlic gives it a kick. Olive oil softens the texture, and pomegranate seeds and walnuts make the dish visually appealing and enrich its taste. This sauce perfectly complements meat and vegetable dishes and pairs well with pita or lavash. It can be a great appetizer on a festive table or a light addition to everyday meals.

Energy value per serving

• Calories: 309
• Proteins: 10.6g
• Fats: 21.7g
• Carbohydrates: 18.2g

Ingredients

• Carrot: 900 g
• Tahini: 0.5 glass
• Lemon juice: 3 tbsp
• Garlic: 2 clove
• Ice: 3 pc
• Olive oil: to taste
• Roasted walnuts: 1 tbsp
• Pomegranate seeds: 1 tbsp
• Pita: to taste

Cooking steps

1. Bring water to a boil in a medium-sized pot.

2. Add the carrot and boil until soft for 10 minutes.

   Required ingredients:

   • Carrot: 900 g

3. Drain and transfer to a blender; add tahini, lemon juice, garlic, and ice.

   Required ingredients:

   • Tahini: 0.5 glass
   • Lemon juice: 3 tablespoons
   • Garlic: 2 cloves
   • Ice: 3 pieces

4. Season with salt and pepper, grind until smooth.

   Required ingredients:

   • Olive oil:  to taste

5. Transfer to a bowl, drizzle with olive oil, and sprinkle with walnuts and pomegranate seeds.

   Required ingredients:

   • Olive oil:  to taste
   • Roasted walnuts: 1 tablespoon
   • Pomegranate seeds: 1 tablespoon