Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh Recipe - Los Angeles Times

Ingredients

• 2 3/4 pounds loose whole carrots with their tops (about 4 bunches)
• 1/4 cup toasted sesame seeds
• 1 tablespoon flaky sea salt
• 2 teaspoons sumac (or finely grated lemon zest)
• 2 cups labneh or plain Greek yogurt
• 1/2 cup tahini
• 1/4 cup extra-virgin olive oil
• 2 small garlic cloves, peeled
• Kosher salt and freshly ground black pepper