Carrot and cashew dip

By Ricardo Larrivée
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  • 2 carrots cut into small pieces
  • 1 garlic clove, sliced
  • 1/2 teaspoon ground turmeric
  • 1/8 teaspoon ground cumin
  • 1 tablespoon (15 millilitres) olive oil, plus more for serving
  • 3/4 cup (180 millilitres) water
  • 1/4 cup (30 grams) toasted cashews
  • 1/4 cup (60 millilitres) tahini
  • 2 tablespoons (30 millilitres) lemon juice


  1. In a non-stick skillet over medium-high heat, brown the carrots, garlic and ground spices in the oil.
  2. Add 1/2 cup (125 millilitres) of the water and continue cooking over medium heat for five minutes or until the carrots are tender and the liquid has evaporated. Season with salt and pepper and let cool.
  3. In a food processor, grind the cashews. Add the tahini, lemon juice, the carrot mixture, and the remaining water.
  4. Process until the mixture is smooth and homogeneous. Using a spatula, scrape down the sides of the processor bowl occasionally. Add more water, if needed. Season to taste.



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Vegetables First

This recipe appears in Vegetables First (© 2019)

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