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

Instructions

1. Preheat the oven to 375F. 
2. Place the carrots on a medium size baking sheet. Drizzle with 2 tablespoons of olive oil and a sprinkling of 1 teaspoon sea salt, 1/3 teaspoon black pepper and 1½ teaspoons Sumac.
3. Using a clean hand, massage the oil and seasoning into the carrots. Place the tray on the middle rack of the oven and roast, stirring halfway through, until the carrots are soft and slightly browned, about 15-20 minutes.
4. Transfer the carrots to the bowl of a food processor, fitted with the blade attachment. Add the remaining 2 tablespoons of olive oil and the ½ teaspoon sea salt, along with the garlic, tahini, lemon juice, water and the crushed red chili flakes. Secure the lid and puree for 2-3 minutes, stopping to scrape down the sides of the bowl as needed. Add in the chopped dill and pulse a few more times until incorporated.
5. Transfer the carrot puree to a serving bowl. Drizzle with additional olive oil, sumac and dill. Serve warm. Alternately, do not garnish and store for up to one week in the refrigerator.