Keyword appetizer, Carrot, small plate, Vegetarian
Prep Time 20 minutesminutes
Refrigeration Time 1 minuteminute
Servings 6People
Calories 215kcal
Author Jennifer
Ingredients
2tbspOlive Oilto saute' carrots
3cupCarrots Sliced, Cooked
2clovesGarlicMinced
1 canChickpeasdrained, rinsed
3tbspTahini
2tbspLemon Juice, fresh(add all lemon zest)
1/2cupwater
1tbspolive oilI like to add flavored red chili oil for heat
1 tsp Za'atar Seasoning optional garnish
Instructions
Saute Carrots in 2 tbsp on olive oil with a dash of of salt to taste for 6-8 minutes until soft.
Add in minced garlic to carrots at the very end for 1 minute until fragrant. ( you can also add other fresh herbs like thyme or basil at this time)
Place cooked carrots into your food processor with chickpeas, tahini, lemon juice, lemon zest, water and additional olive oil. Pulse until smooth, then place into refrigerator for minimum of 1 hour to chill.
Sprinkle with Za'atar seasoning on top and serve with homemade pita chips. Make chips by slice pita bread into quarters, coat with olive oil, sea salt, pepper and garlic powder. Bake at 350 degrees for 10 minutes until golden.