Roasted Carrots with Dukkah and Tahini Yogurt - Wedge Community Co-ops

Ingredients

• 2 bunches carrots, fronds trimmed to 3″ or so
• 2 tablespoons maple syrup
• 2 tablespoons avocado oil (can substitute coconut oil)
• Salt/pepper to taste
• ½ cup hazelnuts
• ¼ cup white sesame seeds
• 2 tablespoons coriander seeds
• 2 tablespoons cumin seeds
• 2 teaspoons fennel seeds
• ½ teaspoon black peppercorns
• ½ teaspoons sea salt
• ½ cup unflavored, unsweetened yogurt
• 2 tablespoons tahini
• ½ lemon, juiced
• 1 clove garlic, minced
• 1 dash ground cumin
• 1 teaspoons maple syrup (optional)
• Water to thin (optional, depending on consistency of yogurt)