Carrot “French Fries” & Tahini-Nut Butter

A lot of my cooking comes from me trying to use up what I have on hand. I bought several pounds of beautiful, organic carrots for the carrot cake I made for Easter. So, I have quite a few carrots left.  Since I’ll be out of town this weekend, I’m trying to use up all of the seasonal produce I have, so I decided to jazz up these carrots by roasting them in olive oil, sprinkling them with a little salt, and making a rather sophisticated dip.

A girl can only eat so much hummus. Although I admit this dip is quite hummus-y, it’s still a welcome reprieve from the “baby carrots and hummus” snack. This dip is a blend of tahini (ground sesame seeds), peanut butter and lemon juice. I also mixed in some paprika, cayenne pepper and garlic powder to give it some pizzazz, and I topped with with whole sesame seeds.

The carrot french fries are delicious in their own right. And once you roast them with a drizzle of olive oil and salt, you may not wait to make the dip.