Adeena Sussman zariz
In a blender, combine the carrot, tahini, water, vinegar, neutral and sesame oils, sugar, ginger, and garlic and blend on high speed until creamy and smooth, 45 seconds to 1 minute.
Transfer to an airtight container and chill for 1 hour.
Dip will keep refrigerated in an airtight container for up to 1 week; stir before serving.
Serve with crudités.