ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 4 TO 6
1/4 cup olive oil, divided, plus more for drizzling 1/4 tsp. ground cumin 1 large clove garlic, crushed 1 lb. carrots, trimmed, peeled, and cut into 1-in. pieces 11/2 tsp. kosher salt, divided 1/3 cup well-stirred tahini 1/4 cup fresh lemon juice (from 2 lemons) Freshly ground black pepper Paprika, for serving
Serving suggestions: Pita chips, Raincoast Crisps, blanched green beans and Broccolini, radishes
HEAT 1 tablespoon oil in a large, deep skillet with a tight-fitting lid over medium. Add cumin and cook, stirring constantly, until fragrant, about 1 minute. Add garlic and cook, stirring often, until sizzling, about 30 seconds. Add carrots and 1 teaspoon salt; stir to coat in oil. Add 1/4 cup water and cover with lid. Cook, shaking skillet occasionally, until carrots are tender, about 15 minutes. Let cool, uncovered, for 5 minutes.
TRANSFER carrot mixture to a food processor. Add tahini, lemon juice, several grinds of pepper, and remaining 3 tablespoons oil and 1/2 teaspoon salt. Process until smooth, about 1 minute. Transfer to a serving bowl. Swirl top with a spoon and drizzle with oil. Sprinkle with paprika.
MAKE AHEAD: Dip can be made up to
1 day in advance; cover and refrigerate. Top with oil and paprika just before serving.