Ingredients

• 2 pounds Nantes carrots, uniform in size and stems removed (about 30 small carrots)
  2 pounds Nantes carrots, uniform in size and stems removed (about 30 small carrots)
• 4 tablespoons cold-pressed extra-virgin olive oil
  4 tablespoons cold-pressed extra-virgin olive oil
• 1 ½ teaspoons sumac
  1 ½ teaspoons sumac
• 1 ½ teaspoons fine sea salt
  1 ½ teaspoons fine sea salt
• 1/2 teaspoon freshly ground black peppercorns
  1/2 teaspoon freshly ground black peppercorns
• ¾ cup filtered water
  ¾ cup filtered water
• 1/8 cup fresh lemon juice (about 1 medium lemon)
  1/8 cup fresh lemon juice (about 1 medium lemon)
• 3 tablespoons tahini paste
  3 tablespoons tahini paste
• 1 teaspoon minced garlic (1 large clove)
  1 teaspoon minced garlic (1 large clove)
• ½ teaspoon crushed red chili flakes
  ½ teaspoon crushed red chili flakes
• 2 tablespoons chopped fresh dill
  2 tablespoons chopped fresh dill
• OPTIONAL GARNISH
  OPTIONAL GARNISH
• 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 to 5 small sprigs fresh dill
  4 to 5 small sprigs fresh dill

Instructions

1. Preheat the oven to 375°F and position a rack in the middle.
2. Place the carrots on a medium baking sheet. Drizzle with 2 tablespoons of the olive oil and sprinkle with the sumac, 1 teaspoon of the salt, and pepper. Using a clean hand, massage the oil and seasoning into the carrots. Place the baking sheet in the oven and roast, stirring halfway through, until the carrots are soft and slightly browned, 20 to 30 minutes.
3. Transfer the carrots to a food processor. Add the remaining 2 tablespoons olive oil and ½ teaspoon salt, along with the water, lemon juice, tahini, garlic, and crushed red chili flakes. Puree until smooth, stopping to scrape down the sides of the bowl as needed, 2 to 3 minutes. Add the chopped dill and pulse a few more times until incorporated.
4. Transfer the carrot puree to a serving bowl. If desired, drizzle with the olive oil, sprinkle with the sumac, and arrange the dill on top. Serve warm. The puree will keep in an airtight container in the refrigerator for up to 1 week.