Roasted Carrot Dip With Za’atar

Ingredients

For 4 servings

• •4 medium carrots (4 ounces; 113 g each), peeled and cut into 1-inch pieces
• •4 medium cloves garlic (about 3/4 ounces; 20 g)
• •2 c. à café za’atar , homemade or store-bought (see notes)
• •1 /4 cup (60 ml) extra-virgin olive oil, divided
• •2 c. à soupe (30 ml) fresh lemon juice from 1 medium lemon
• •2 c. à soupe (30 ml) tahini
• •1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• •1 /4 teaspoon Aleppo pepper, plus more for garnish
• •1 /4 cup (60 ml) ice-cold water, plus more as needed
• •1 /4 cup salted roasted pistachios (1 ounce; 30 g), coarsely choppedPita chips for serving
• •Pita chips for serving

Method

1. 1.Adjust oven rack to middle position and preheat oven to 400°F (205°C). On a 13- by 18-inch rimmed baking sheet, toss carrots, garlic, and za’atar with 1 tablespoon of olive oil until evenly coated. Roast until tender, 30 to 35 minutes, tossing halfway through.
2. 2.Let carrots cool slightly, about 5 minutes. In a blender, combine roasted carrots, lemon juice, tahini, salt, Aleppo pepper, and 2 tablespoons oil. Blend until a thick paste forms, about 2 minutes, stopping to scrape down sides as needed.
3. 3.With the blender running, slowly pour ice-cold water through the opening of the lid. Blend until smooth and creamy, about 2 minutes. If necessary, add additional water, 1 tablespoon at a time, until carrot mixture reaches desired consistency.
4. 4.Transfer carrot mixture to a shallow serving bowl; drizzle with remaining 1 tablespoon oil, sprinkle with chopped pistachios, and garnish with additional Aleppo pepper. Serve with pita chips.