Easy and Amazing Barely-Cooked Carrots with Tahini, Lemon, Garlic, and Sumac Dressing

Ingredients

• 1 1/2 lbs. whole organic carrots, peeled and cut on the diagonal in 1/2 inch slices
• 2 T fresh-squeezed lemon juice
• 2 T Tahini
• 2 T extra-virgin olive oil
• 1 T water
• 1-2 T finely minced fresh garlic
• 2 tsp. Sumac, plus more for sprinkling on finished dish
• Sea salt to taste
• 2-3 T chopped Italian parsley

Directions

1. Begin bringing water to a boil in either an electric steamer or a steamer set on the stove as you get the carrots ready. Peel the carrots, cut off the ends, and slice them on the diagonal into pieces about 1/2 inch thick.
2. Once the water is boiling, steam the carrots for exactly 6 minutes, then tip them into a colander in the sink to drain. Use a timer here, because the carrots are meant to stay just a bit crisp.
3. As the carrots cook, make the dressing by whisking the lemon juice, tahini, olive oil, and water together until smooth. Mix in the minced garlic and Sumac. Begin with 1 tablespoon of garlic, then taste before adding more.
4. After the carrots have cooled slightly, transfer them to a bowl and toss them with the tahini dressing. Add a small amount of sea salt to taste, then mix in the chopped parsley. Finish with a little extra Sumac if you’d like, and serve right away.
5. The carrots are excellent warm, and they also taste good cold after chilling in the fridge overnight.