Carrot Muhammara with Dukkah

This classic Middle Eastern walnut dip is adapted to showcase roasted carrots! Sweet, savoury, tangy, and comforting.

Ingredients

• 450g carrots, cut into 2.5cm chunks
  
• ½ tbsp avocado oil
  
• 1 cup (100g) walnuts
  
• 1 garlic clove, peeled
  
• 2 tbsp (30ml) pomegranate molasses (or date syrup)
  
• 1 tbsp extra-virgin olive oil
  
• 2 tbsp (30ml) fresh lemon juice
  
• 1 ½ tsp ground dried sumac
  
• ½ tsp kosher salt, optional
  
• ½ tsp Aleppo pepper, optional
  
• ¼ cup (50g) Hazelnut Dukkah

Directions

1. Preheat oven to 400°F (205°C).
   
2. Toss carrots in avocado oil and place on a baking tray. Roast in preheated oven for 20 minutes or until tender. Add walnuts and garlic to the tray and roast for 5 more minutes, or until walnuts are toasted.
   
3. Place all ingredients into the Vitamix container in the order listed and secure the lid.
   
4. Start the blender on its lowest speed, then quickly increase to its highest speed. Blend for 60 seconds, using the tamper to push ingredients toward the blades.
   
5. Serve with a drizzle of extra virgin olive oil, plenty of Hazelnut Dukkah, and grilled bread or crackers.