Roasted Carrot Spread

This flavorful Roasted Carrot Spread is perfect as an appetizer, or as a side.


  • 5 carrots

  • 4 cloves garlic, peeled and left whole

  • 2 tbsp olive oil

  • 2 tbsp water

  • 1 tbsp tahini

  • 2 tsp pomegranate syrup

  • ½ tsp aleppo pepper

  • salt to taste

  • Garnish with pomegranate seeds and serve with bread or crackers


    • Preheat oven to 400 degrees. Wash, peel and slice the carrots into ¼’ slices. Add carrots, garlic, oil and water in an 8x8 pan and mix to combine. Season with salt and pepper and bake for 45 minutes. Remove from oven and let cool slightly.
    • In the bowl of a food processor (or alternately mash with a fork or place in a blender…for best results use a food processor) add the carrot and garlic mixture, tahini, pomegranate syrup and process until smooth. You can add a tablespoon or two of water if needed to create a smooth consistency. Add the Aleppo pepper and season with salt to taste.