Chop carrots and steam until soften. Place carrots with all spices, garlic, ginger, salt and 1 tbsp. tahini in food processor. Blend until smooth. Add some taste with lemon juice, some olive oil and maybe a little more tahini.
Serve with red meat such as meatballs or lamb kebabs etc.
Wash eggplants and prick with a fork. Grease an oven dish with olive oil and place eggplants and garlic into the dish. Roast eggplants at 150’ until the skin blackens and the eggplants collapse. Cool afterwards and then cut the eggplants lengthways to scoop out their flesh. (The eggplant should feel soft before you cut it.)
In a food processor add eggplant flesh, garlic, lemon juice, olive oil, hulled tahini. Season with salt and pepper. Process until smooth and serve with paprika and parsley on top. Serve with meats or eat with vegetable sticks.
(You can make this dip in a food processor or simply use a fork to squash the avocados.
If you use a food processor simply place all ingredients in it and process until smooth.)
Place avocados in a bowl and squash them with a fork until creamy and smooth.
Add 1-2 cloves crushed garlic and ¼ finely chopped red onion. Season with lemon, olive oil,
salt and pepper. Serve with vegetable sticks, salmon, add to lettuce wraps etc.