Name: Carrot and Cashew Nut Spread
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 ½ cups (375 ml)
Ingredients: 2 carrots, cut into small pieces; 1 garlic clove, thinly sliced; ½ tsp ground turmeric; 1/8 tsp ground cumin; 1 tbsp (15 ml) olive oil; ¾ cup (180 ml) water; ½ cup (65 g) roasted cashews; ¼ cup (60 ml) tahini; 2 tbsp (30 ml) lemon juice

Ingredients

- 2 carrots, cut into small pieces
- 1 garlic clove, thinly sliced
- ½ tsp ground turmeric
- 1/8 tsp ground cumin
- 1 tbsp (15 ml) olive oil
- ¾ cup (180 ml) water
- ½ cup (65 g) roasted cashews
- ¼ cup (60 ml) tahini
- 2 tbsp (30 ml) lemon juice

Preparation

- In a small non-stick skillet over medium-high heat, brown the carrots, garlic and spices in the oil. Add ½ cup (125 ml) of the water and continue cooking over medium heat for 5 minutes or until the carrots are tender and the liquid has evaporated. Season with salt and pepper. Let cool.
- In a food processor, chop the cashews. Add the tahini, lemon juice, carrot mixture and remaining water (¼ cup/60 ml). Purée until smooth. Add more water, if needed. Adjust the seasoning.
- Serve with raw vegetables or crackers.

Carrot and Cashew Nut Spread

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Ingredients

Preparation

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To help you with this recipe

RICARDO The Rock 12" Frypan