Makes 2 cups
Active Time: 20 minutes
Total Time: 24 hours
These pickled carrots are a great addition to a pita stuffed with hummus or as part of a larger mezze platter. Think hummus, falafel, zhoug, raw vegetables, and naan seasoned with za’atar or simply with salt and pepper.
2 large carrots
2 tablespoons lemon juice
2 teaspoons agave syrup
1 teaspoon tahini paste
½ teaspoon toasted sesame oil
¼ teaspoon fine sea salt
¼ teaspoon black sesame seeds, optional
Peel the carrots and then cut into long ribbons, using a wide vegetable peeler. Put in a medium bowl.
Whisk the remaining ingredients together in a separate bowl. Pour over the carrots. Refrigerate for 24 hours.
Stir the carrots in the dressing again before serving. Transfer to a bowl and sprinkle with the sesame seeds, if you like.