Carrot spread

Delicious on slices of bread, or as a dip with raw vegetables, this vegan and lactose-free recipe for carrot spread can be left at room temperature for hours.

Preparation time: 20 min

Cooking time: 10min

Ingredients

• • 2 carrots, cut into small pieces

• • 1 clove garlic, minced

• • ½ tsp ground turmeric

• • 1 pinch ground cumin

• • 1 tablespoon olive oil

• • 180 ml water

• • 65g roasted cashew nuts or almonds or walnuts

• • 60 ml tahini

• • 3 tablespoons lemon juice

• • Salt and pepper

Preparing the carrot spread

• • In a small nonstick skillet over medium-high heat, brown the carrots, garlic and spices in the oil. Add 125 ml water and continue cooking over medium heat for about 5 minutes, or until carrots are tender and liquid has evaporated. Season with salt and pepper. Allow to cool.

• • In a food processor, grind cashews. Add tahini, lemon juice, carrot mixture and remaining water. Blend until smooth. Add a little water and adjust seasoning if necessary.

• • Serve with crudités, crackers or slices of toast.

Enjoy your meal!