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


  • 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



  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


Chicken Saltimbocca with Liberties

This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata.

Springtime Olive Oil Sugar Cookies

Recipe and photos provided by Love & Olive Oil @http://www.loveandoliveoil.com

These delicious, chewy cookies redolent with bright citrus flavors will please every palate. Bright Springtime flavors are created by using healthy flavor infused olive oils from The Ancient Olive; be creative and try several different flavors! Some of our favorite olive oils to use in this recipe: lemon OO (add some finely chopped fresh rosemary), blood orange OO, Persian lime OO, rosemary OO and basil OO  or almond oil (serve with strawberry slices and a drizzle of our strawberry balsamic vinegar. For a slightly more savory version, make these cookies with one of our mild, super fresh single varietal EVOOs.

Total Time: 45 min Yield: 32



Preheat oven to 350ºF.

In a bowl, sift together flour, baking soda, baking powder, and salt. Set aside.

In a second large bowl, combine sugar and olive oil and mix with a spatula until it forms a grainy paste. Add eggs and vanilla and stir until smooth. Fold in dry ingredients until just incorporated. You should have a fairly soft, oily dough.

Fill a small dish with more granulated sugar. Scoop dough by the tablespoonful into balls and roll in sugar to coat. Arrange on a nonstick or parchment-lined baking sheet, leaving 2 inches of space between cookies.

Bake for 11 to 13 minutes or until tops are puffed and crackly and edges just start to turn light golden brown. Let cool for 5 minutes before transferring to a wire rack to cool completely. Cookies are best enjoyed the day they are made, but will keep in an airtight container for up to 3 days.

Harissa Roasted Carrot Hummus with Yogurt Sauce

Adapted from a recipe by MyMansBelly.com, this healthy and spicy roasted carrot hummus is full of exotic flavors!

We use Damascus Kofta spice blend from Spice Tree Organics sold in our stores and on our website, but you can substitute any Indian 5 spice blend you may have or simply use a combination of ground cumin, coriander and ground fennel seed. The lemony yogurt sauce helps to cool the bite of the harissa oil. The hummus is best served at room temperature with crisp veggie dippers like zucchini spears, broccoli flowerets and, of course pita bread.

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