When Im Too Tired to Cook I Reach for This Easy Creamy Vegetarian Dip Instead

Ingredients

• 4 medium carrots (4 ounces; 113 g each), peeled and cut into 1-inch pieces
• 4 medium cloves garlic (about 3/4 ounces; 20 g)
• 2 teaspoons za’atar, homemade or store-bought (see notes)
• 1/4 cup (60 ml) extra-virgin olive oil, divided
• 2 tablespoons (30 ml) fresh lemon juice from 1 medium lemon
• 2 tablespoons (30 ml) tahini
• 1 1/2 teaspoons Diamond Crystal kosher salt; for table salt, use half as much by volume
• 1/4 teaspoon Aleppo pepper, plus more for garnish
• 1/4 cup (60 ml) ice-cold water, plus more as needed
• 1/4 cup salted roasted pistachios (1 ounce; 30 g), coarsely chopped
• Pita chips for serving

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