2 hr 0 min
2 hr 0 min
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Who would imagine that carrots will go so well with sumac? Guys, this sour carrot dip is to die for. Cooking the carrots in their own juice keeps the color super vibrant, even after blending. The sumac and lemon juice just add another layer of complexity to the dip and balance the sweetness of the carrots. This dip is a must on your dip table, not just for the color, but for a complete palate of flavors.
Peeler
Cutting board
Knife
Medium-sized pot
Food processor
Peel the carrots and cut them into big chunks, and add to a medium-sized pot.
Cover them with the carrot juice and cook until no juice has remained.
Let the carrots cool down to a room temperature.
Add the carrots to a food processor and squeeze the juice from one lemon in.
Blend until smooth, if the paste is too thick, add a little bit of water.
Add the sumac, salt, and olive oil and blend until smooth.
Serve with a freshly baked pita!
YASSS!
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