Step 1

Preheat an oven to 425°F (220°C). Grease a baking sheet with olive oil or line with parchment paper.

Step 2

Place the carrots on the prepared baking sheet. Toss with the 2 Tbs. olive oil, season with a large pinch of salt and spread in an even layer. Roast until the carrots are completely tender and starting to caramelize, 30 to 40 minutes. Let the carrots cool, then cut in half crosswise.

Step 3

In a food processor, combine the lemon juice and garlic and let stand for 1 minute. Add the carrots, tahini, ice water, cumin, 1 tsp. salt and a few grindings of pepper. Blend until smooth and combined, about 30 seconds, stopping the processor about halfway through to scrape down the sides with a rubber spatula. With the machine running, slowly drizzle in the 1/4 cup (2 fl. oz./60 ml) olive oil and blend until smooth. Season to taste with salt and pepper.

Step 4

Transfer the dip to a serving bowl and garnish with pomegranate seeds. Serve with crudités and crackers. The dip can be made up to 3 days in advance (omit the pomegranate seeds) and stored in an airtight container in the refrigerator; bring to room temperature, then whip a few times with a spoon, garnish with the pomegranate seeds and serve. Makes about 3 cups (24 oz./750 g).

Step 5

Williams Sonoma Test Kitchen