Tahini with Raw Carrots, Nuts and Seeds
2 tablespoons pumpkin seeds
- 2 tablespoons sesame seeds
- 2 tablespoons pine nuts
- Pinch red pepper flakes
- 1 lemon
- 1 cup Tahini
- 3/4 cup water
- 1 teaspoon kosher salt
- Good quality olive oil
- PInch red pepper flakes
- Assortment of mixed carrots, scrubbed and trimmed and sliced to yield good dipping tool
Over a medium low flame toast nuts and seeds (one type at a time) in a small dry skillet just until they smell sweet and begin to release oils. Shake skillet often to prevent burning. Set aside. Grate zest of lemon into a small bowl, removing about half the peel. Slice lemon and squeeze juice from one half of lemon into bowl. Reserve remaining half to adjust seasoning. Add tahini, water, 1/2 teaspoon salt and 1 ice cube to bowl. Whisk until mixture comes together. It should lighten in color and thicken enough that it holds an edge when whisk is dragged. Remove ice cube if it remains and adjust seasoning adding more lemon juice and salt until sauce is addictive - you will know. Scrape sauce into a shallow serving dish. Spread with back of a spoon to create a thin layer. Sprinkle surface with reserved nuts. Drizzle with a nice amount of olive oil and add pinch of pepper flakes. Serve immediately with carrots for dipping.