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.
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