Roasted carrot & cashew dip

Aperitif fingerfood Supplements and sauces
Total: 1 hr 5 min. | Active: 25 min.
vegan, lactose-free, gluten-free, Low Carb

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.

Fanny Frey - fannythefoodie

Ingredients

for 4 person

Roasted carrots
500 g carrot, cut into slices
1 tbsp olive oil
1 tsp salt
Dip
100 g cashew nut
50 g light sultana
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)

How it's done

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.

Dip

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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