By JULIE WHITE

A really pretty, rich dip that is great with raw vegetables or chips.

Ingredients:

• 4 cups of carrots that have been washed, peeled and cut into 2-inch pieces
• 2 tablespoons of olive oil
• 1/4 cup tahini (sesame seed paste). Available in all markets.
• 1/4 teaspoon salt
• 1 teaspoon ground cumin
• Juice from 1 lemon
• 3 tablespoons of water
• 2 cloves of garlic

Directions:

Heat your oven to 400 degrees. Place the carrots on a baking sheet with the garlic cloves. Toss with oil and salt. Roast for 20 minutes.

Remove from oven and place in a food processor with the remaining ingredients. Blend until smooth.

Sprinkle with parsley if desired and chill. Serve with vegetable crudities or chips.

“A fallen leaf is nothing more than summer waving goodbye.”