Carrot and Cashew Nut Spread
Carrot and Cashew Nut Spread
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  • 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.
  • Description
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