Spiced Carrot Dip w/Pomegranate and Mint

A creamy, healthy, festive spiced carrot dip with pomegranate seeds, fresh mint, pistachios and sesame seeds is a wonderfully bright dip. Serve with grilled bread, mini naan or crudité.

Serves 6 – 8

Ingredients:
 

  • 1 ½ lbs peeled carrots
  • ¼ cup tahini
  • ¼ cup TAO EVOO – you can be creative here and use a flavored olive oil
  • ¼ cup water
  • 2 tbsp lemon juice
  • 2 tbsp honey from Honey Feast
  • 1 tsp kosher salt
  • ½ tsp smoked paprika
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • chopped toasted pistachios
  • toasted sesame seeds, black and white seeds if possible
  • pomegranate seeds
  • torn mint
  • crudité, charred bread or mini naan

 

Directions:

  1. Bring a large pot of salted water to a boil. Add the carrots and blanch them for about 6 minutes, or until fork tender. Transfer the carrots to a bowl of ice water to cool.
  2. Trim and discard the ends of the carrots, cut the carrots into chunks, and add them to a food processor. Pulse until finely chopped.
  3. Add the tahini, olive oil, water, lemon juice, honey, salt, smoked paprika, coriander, and cumin. Process until smooth and creamy, scraping down the sides of the processor as needed. Taste the dip and season with more salt, honey, or lemon juice if desired.
  4. Garnish the dip with the pistachios, sesame seeds, pomegranate seeds, torn mint, and a good drizzle of olive oil.
  5. Serve with crudité, charred bread or mini naan.

This recipe and photo were adapted directly from Kayla Howey’s beautiful blog and website, The Original Dish, https://www.theoriginaldish.com/2019/04/05/spiced-carrot-dip-with-pomegranate-mint/#tasty-recipes-6876

 

Homemade Mustard

The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I’m here to demystify the mustard making process, (which is already easy as pie), and have all of you making your own fantastic (vastly superior) varietal vinegar mustard today!

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This easy and beautiful appetizer should be part of your repertoire all year long! Roasting fruit concentrates and deepens the sweetness of the flavors, especially when you use fruits at their peak of season ripeness. Pair this dish with a fruit forward champagne.

Variations are easy, use the same directions but be creative with your fruit, oil and balsamic combinations: replace grapes with pitted cherries and our black cherry balsamic; peaches/nectarines and our basil olive oil and peach balsamic; plums and apricots (halved and stones removed) and our Persian lime olive oil and black currant balsamic; pineapple chunks with our spicy Baklouti oil and Golden Pineapple or Strawberry balsamic.

Uniquely... Thoughtfully...Artfully...Gourmet

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