This is based on a recipe on the Just Bento blog, which in turn is based on a book by Yumiko Kano. It has quite a rich flavour, not only from the tahini and olive oil, but also from the roasted garlic and carrots.
Makes enough for about 4 sandwiches
1. Peel the carrots and cut them into large chunks. Wrap them up in foil along with the garlic, forming a loose parcel.
2. Place the carrot parcel on a baking tray, and put it in a 180°C (350°F) oven for an hour, until the carrots are fairly soft (a bit of resistance to the knife is fine) and browned a bit around the edges and on the bottom. Unwrap and leave to cool.
3. Put the roasted carrots and garlic in a food processor (I use the mini-chopper that came with my hand blender) along with the tahini, cumin, olive oil, and a splash of water. Blend until smooth, then taste and add salt if it needs it.
4. Use in sandwiches, as a dip, on toast, etc.
Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 8 June 2008 - comments and questions to Kake L Pugh (firstname.lastname@example.org).