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.
