Perfect on crackers or as a dip with crudités, our creamy vegan spread has the benefit of being worry-free in the summer heat: Since it’s made entirely out of veggies and nuts, it can stand the sun all day and still taste great.
AppetizersDips and Salty SpreadsSnacksSummer CookingSummer PicnicSummer Salads and SidesVeganVegetablesVegetarian
Ингредиенты
- 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
Инструкция
- 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.
