- 1 pound carrots, peeled, chopped and cooked until tender
- 4 teaspoons Yondu
- 4 teaspoons tahini
- 1 small garlic clove, chopped
- ½ teaspoon smoked paprika
- Olive oil
1. Combine carrots, Yondu, tahini, garlic and paprika; puree until smooth.
2. Spread onto a plate, creating a divot in the center. Garnish with olive oil, fresh herbs and pistachios, if desired. Serve with toasted naan.