Grilled Spring Carrots with Fresh Za’atar and Tahini Labneh Recipe - Los Angeles Times
Thin, finger-sized farmers market carrots work best here, cooking through in just 20 minutes and concentrating their unmistakable sweetness. If you use thicker carrots, allow more time to cook them,...
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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
- freshly ground black pepper
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