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.
1
Bring water to a boil in a medium-sized pot.
2
Add the carrot and boil until soft for 10 minutes.
- Carrot: 900 g
3
Drain and transfer to a blender; add tahini, lemon juice, garlic, and ice.
- Tahini: 0.5 glass
- Lemon juice: 3 tablespoons
- Garlic: 2 cloves
- Ice: 3 pieces
4
Season with salt and pepper, grind until smooth.
- Olive oil: to taste
5
Transfer to a bowl, drizzle with olive oil, and sprinkle with walnuts and pomegranate seeds.
- Olive oil: to taste
- Roasted walnuts: 1 tablespoon
- Pomegranate seeds (arils): 1 tablespoon
