Smoky Grilled Carrot Dip with Spicy Dukkah Crunch and Lemon Tahini Drizzle

Ingredients

• •1 pound carrots, peeled and halved lengthwise
• •2 tablespoons olive oil, plus extra for drizzling
• •1 teaspoon smoked paprika
• •1 teaspoon ground cumin
• •1/2 teaspoon salt
• •1/4 teaspoon black pepper
• •1/2 cup Greek yogurt
• •2 tablespoons lemon juice
• •2 tablespoons tahini
• •1 clove garlic, minced
• •1/4 cup dukkah seasoning
• •1/4 teaspoon red chili flakes (optional)
• •2 tablespoons fresh parsley, chopped

Instructions

1. 1

   Preheat the grill to medium-high heat.

2. 2

   Toss the carrots with olive oil, smoked paprika, cumin, salt, and black pepper until evenly coated.

3. 3

   Grill the carrots for 12–15 minutes, turning occasionally, until tender and slightly charred.

4. 4

   Allow the carrots to cool slightly, then puree them in a food processor along with Greek yogurt and 1 tablespoon of lemon juice until smooth.

5. 5

   In a small bowl, whisk together tahini, 1 tablespoon of lemon juice, minced garlic, and 2 tablespoons of water until smooth. Set aside.

6. 6

   Toast the dukkah seasoning in a dry skillet over medium heat for 2–3 minutes until fragrant, stirring frequently.

7. 7

   Spread the carrot dip into a serving bowl and drizzle with the lemon tahini sauce.

8. 8

   Sprinkle the toasted dukkah and optional red chili flakes over the top.

9. 9

   Garnish with chopped parsley and extra olive oil, if desired.

10. 10

    Serve with warm pita bread, crackers, or vegetable sticks.