Roasted carrot & cashew dip

Roasted carrot & cashew dip

Total: 1 hr 5 Min. | Active: 25 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / people: 347 kcal
, Fat: 23 g
, Carbohydrate: 25 g
, Protein: 8 g

These days I rarely come up with a recipe by accident as I usually plan what I cook. This dip, however, was an exception. It was simply a mixture of ingredients I found in my mum's kitchen last Easter. The result was an utterly delicious dip. It's creamy, slightly sweet and wonderfully spicy thanks to the za'atar. This dip goes beautifully with crackers or vegetable sticks.


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Roasted carrots

500 g carrots, cut into slices
1 tbsp olive oil
1 tsp salt


100 g cashew nuts
50 g light sultanas
3 tbsp tahini (sesame paste)
1 tbsp lemon juice
1 tbsp olive oil
1 tsp Za'atar (spice mix)
½ tsp salt

To serve

a little olive oil
a little Za'atar (spice mix)
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How it's done

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Roasted carrots

Mix the carrots with the oil and salt, spread on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the centre of an oven preheated to 200°C. Remove, leave to cool, set aside several slices.


In a blender or food processor, puree the remainder of the carrots with all the other ingredients up to and including the salt.

To serve

Empty the dip into a bowl, garnish with the reserved carrot slices, oil and za'atar.

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