Roasted Nantes Carrot Puree with Tahini & Dill – Apricot Lane Farms

Ingredients

• 2 pounds small Nantes carrots, uniform in size and stems removed 2 pounds small Nantes carrots, uniform in size and stems removed
• 4 tablespoons cold pressed extra virgin olive oil, divided 4 tablespoons cold pressed extra virgin olive oil, divided
• 1 ½ teaspoons fine sea salt 1 ½ teaspoons fine sea salt
• 1/3 teaspoon freshly cracked black pepper 1/3 teaspoon freshly cracked black pepper
• 1 ½ teaspoons Sumac 1 ½ teaspoons Sumac
• 1 teaspoon minced garlic (about 1 plump clove) 1 teaspoon minced garlic (about 1 plump clove)
• 3 tablespoons Tahini paste 3 tablespoons Tahini paste
• 1/8 cup lemon juice (about 1 medium lemon) 1/8 cup lemon juice (about 1 medium lemon)
• ¾ cup filtered water ¾ cup filtered water
• ½ teaspoon crushed red chili flakes ½ teaspoon crushed red chili flakes
• 2 tablespoon chopped fresh dill 2 tablespoon chopped fresh dill
• 1 tablespoon cold pressed extra virgin olive oil 1 tablespoon cold pressed extra virgin olive oil
• 1/8 teaspoon Sumac 1/8 teaspoon Sumac
• 4-5 small sprigs of dill 4-5 small sprigs of dill