Roasted carrots with whipped tahini is a vibrant Middle Eastern-inspired dish that brings bold flavors and beautiful presentation to your table. At Ahimsa Plant Kitchen, I love creating plant-based recipes that are both nourishing and exciting to serve. This recipe features tender roasted carrots coated in aromatic za’atar, which adds a warm, earthy, and slightly tangy flavor.

What makes this dish special is the whipped tahini. Creamy, zesty, and infused with garlic, it forms a rich base for the roasted carrots. I like to spread the tahini on the plate, then carefully arrange the carrots on top. Finally, I sprinkle crushed almonds and fresh herbs over the dish, adding texture, color, and freshness. Each bite is a combination of creamy, nutty, and lightly spiced flavors that makes it a truly memorable plant-based dish.

This recipe works perfectly as a side dish, appetizer, or part of a mezze spread. For example, you can serve it alongside roasted vegetables, grains, or other plant-based mains. The process of roasting the carrots and preparing the whipped tahini is mindful and rewarding. I enjoy arranging the carrots and garnishes, as it makes the dish look elegant and inviting for guests.

Roasted carrots with whipped tahini is not only flavorful but also wholesome and entirely plant-based. It’s a recipe that celebrates the natural sweetness of vegetables while combining them with the richness of tahini and the aromatic punch of za’atar. Whether for a casual dinner or a special gathering, this dish is sure to impress and satisfy anyone who enjoys vibrant, wholesome flavors.

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Roasted Carrots with whipped Tahini

This incredible carrot dish with Middle Eastern flavors is a must-try! Enjoy it as a side dish or as an appetizer. The carrots are roasted with za’atar, which gives them a warm and earthy flavor. Plate them on top of whipped zesty and garlicky tahini and garnish with crushed almonds and fresh herbs.

Prep Time15

Cook Time45

Total Time1

Course: Appetizer, Side Dish

Cuisine: Middle Eastern

Keyword: gluten-free, roasted carrots, vegan appetizer, vegan side dish, whipped tahini

Servings: 4

Ingredients

For the carrots:

1 bunch of carrots around 10-12 carrots, depening on size
2 cloves of garlic
2 tsp za'atar
1/2 tsp salt or to taste
1/2 tsp pepper or to taste
2 tbsp olive oil

For the whipped tahini:

1/3 cup liquid tahini
juice of one lemon
1/2 tsp cumin
a pinch of salt
ice water as needed

For garnish:

1 tbsp chopped parsley
2 tbsp crushed toasted almonds
1 tbsp mint leaves
drizzle of olive oil
cracked pepper

Instructions

To make this dish, start by preheating your oven to 400°F / 200°C. Wash the carrots and trim the greens. Leave the carrot tops on and peel them. Season with olive oil, salt, and za’atar. Massage well.
Spread the carrots in a single layer on a baking sheet and roast for about 45 minutes, or until they are tender and slightly caramelized. Drizzle the garlic with olive oil and wrap it in foil. Roast it together with the carrots. Remove it after 20 minutes. Carrots can take a while to roast, so be patient here. I like to add a bit of water to the bottom of the dish and cover the carrots with foil for the first 25 minutes.
While the carrots are roasting, prepare the whipped tahini. In a food processor, combine tahini, lemon juice, roasted garlic, cumin, and salt. And ice water (small ice cubes are ok too) little by little. Process until the mixture is smooth and creamy. I recommend a liquid tahini for this (most Lebanese brands do).
To serve, spread the whipped tahini on a flat plate and place the carrots on top. Garnish with parsley, mint, almonds, and cracked pepper, and drizzle with olive oil. Enjoy!