• 6 large carrots, washed and peeled
  • 1 garlic clove
  • 1 tbsp olive oil
  • 2 tbsp mellow white miso
  • 1/4 cup tahini
  • 1/2 cup water


  • Preheat oven to bake (convection if you have) at 375°
  • On a parchment lined baking sheet, place carrots and garlic clove and drizzle with olive oil
  • Bake for 45 minutes
  • Using a high speed blender, add all other ingredients, carrots and garlic clove
  • Blend to combine, adding water in last and gradually until fluffy dip forms
  • Garnish with toasted sesame seeds

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