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Carrot and Cashew Dip

  • Author: Meagan


I had this in my ‘files’ from Ricardo’s magazine a few years ago but then it caught my eye again in his latest book, ‘Vegetables First’.  Super tasty, and it goes with everything – enjoy!



good olive oil for cooking and serving

2 good-sized carrots, trimmed and cut into small pieces AND 1 garlic clove, sliced

1/2 t. EACH kosher salt AND freshly ground pepper

1/2 t. turmeric AND 1/8 t. cumin

3/4 c. water

1/4 c. EACH toasted cashews AND tahini

2 T. lemon juice


Heat up a splash of olive oil in a small non-stick skillet over medium-high heat and then brown the carrots and garlic, along with the spices – salt, pepper, turmeric and cumin, for a few minutes while frequently stirring.  Add in a 1/2 cup of water and continue to cook for a few more minutes until the carrots are tender and the liquid has evaporated.  Turn off the heat and leave the pan to cool for a bit.

In your blender or food processor, grind up the cashews, then blend in the tahini and lemon juice and then scrape in everything from the carrot skillet.  Pulse until well blended and smooth, scrape down the sides as needed and add in more water if it’s too thick – I added the remaining 1/4 cup and that was enough for me.  Check for seasonings and then scoop into a serving bowl or container and drizzle with a titch more olive oil if you’d like.

We enjoyed ours with a lot of vegetables at lunch, but it was also a perfect snack on crackers and cucumbers the following day.



From Meagan's Kitchen

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