Creamy Paleo Carrot Dip
A creamy roast carrot dip, that is dairy and legume free, perfect for paleo diets.
Ingredients
4 large carrots - 1/2 cup cashews (soaked in water for 3 hours)
- 1/2 cup water
- 2 tsp ground cumin
- 2 tsp paprika
- 2 tsp lemon juice
- 1 medjool date
- 2 tbsp Chantal Organics Extra Virgin Olive Oil
- 1 tsp salt
- 1 garlic clove
- 1 tbsp Chantal Organics Hulled Tahini
instructions
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Step 1.
Preheat the oven to 180 fan bake and line a baking tray with baking paper.
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Step 2.
Peel and chop your carrots into small slices and then place them in a bowl with 1 tsp of cumin, 1 tsp of paprika, ½ tsp of salt and 1 tbsp of olive oil. Mix well and then place on your baking tray. Cook in the oven for 25 minutes.
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Step 3.
Once the carrots are cooked, place them in your food processor with the drained and rinsed cashews, ½ cup of water, the rest of the spices and olive oil, garlic clove, tahini, medjool date and lemon juice. Blitz until smooth and creamy. Taste and season to your liking.
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Serving suggestions.
Serve with carrot sticks, cherry tomatoes and crackers.
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Chantal Organics Products used
