Name: Roasted Carrot Dip
Cook time: 1200 s
Total time: 1200 s
Yield: 6 servings
Ingredients: 1 1/2 lb carrots, peeled and sliced; 5 1/2 cloves of garlic; 1/2 c cold water; 1/3 c tahini; 1/2 lemon, juiced; 2 tbsp honey; 1/4 tsp nutmeg; 1/4 tsp cumin; 1/2 tsp turmeric; salt and pepper, to taste; 1/4 c olive oil; plain greek yogurt; fried chickpeas; green olives; sesame seeds; red pepper flakes (optional); 10 oz chickpeas; olive oil; salt

Delaney and Shelby

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To briefly sum it up, we're sisters and self proclaimed home cooks. Whatever level cook you are, you've come to the right place! We create recipes that anyone and everyone can make because yes, you can do the cooking. 

Delaney, 24, attended St. Lawrence University where she played field hockey and majored in Government and African Studies and minored in Education Studies and Gender Studies. She graduated early at the end of 2020 and later moved in with Shelby. She has experience working as a field hockey and track coach and in sales for a large financial lending company. 

Shelby, 28, graduated from SUNY Oswego in 2017 with a degree in Health Promotion and Wellness Management and went on to get her Associates degree in nursing. She has experience working in both long-term care and an ICU step-down unit turned COVID unit during the pandemic. 

The sisters grew up in Upstate New York with their parents and two other sisters, Gabby (26) and Mackenzie (22). Shelby and Delaney both credit their family and Food Network for inspiring their passion for cooking. When they were little they used to dream of owning a restaurant together and even created a "menu" that was made up of their Grandma Betty's mac and cheese, chocolate chip cookies, and lemonade. 

As they grew up, their dreams of owning a restaurant were put on the back burner as they chose to pursue different career paths. Little did they know, they'd end up running a successful food-based social media platform together. It all started in January of 2021 when Delaney started posting recipes on TikTok as a way to pass the time and stay connected with friends. Low and behold, her tomato soup video went viral and the page started to gain followers. Shortly after that, she moved in with Shelby and they would film and post recipes in their off time. Fast forward two years and now the two sisters work as full-time content creators and recipe developers for their page, yessidothecookingg.


Thank you, from the bottom of our hearts, for helping make our dream become a reality. 
- Delaney and Shelby

We're Delaney and Shelby!

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Roasted Carrot Dip

Add carrots and garlic to a sheet pan. Drizzle lightly with olive oil. Sprinkle with salt and pepper. Mix together until carrots are evenly coated.

Bake for 15-20 minutes or until carrots are fork tender. Be sure to mix carrots a few times.

Add carrots and garlic to a food processor with water, tahini, lemon juice, honey, nutmeg, cumin, turmeric, salt, and pepper.

Blend until creamy while slowly pouring in the olive oil. Use extra cold water if needed.

Spread the sip on a plate and swirl with greek yogurt. Garnish with fried chickpeas, olives, olive oil, sesame seeds, and red pepper flakes.

Drain and rinse chickpeas. Pat dry with paper towels. Set aside.

Heat 1" olive oil in a sauce pot or dutch oven on medium-high heat until the oil reaches 350 degrees.

Once the oil is hot, carefully add in half of the chickpeas with a slotted spoon.

Fry until golden brown, stirring frequently (about 4-5 minutes).

Remove from pot and place on a paper towel lined plate. Sprinkle with salt.