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40 • minutes
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6 • people
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Creamy Paleo Carrot Dip

5/5 (2)


  • tick4 large carrots
  • tick 1/2 cup cashews (soaked in water for 3 hours)
  • tick 1/2 cup water
  • tick 2 tsp ground cumin
  • tick 2 tsp paprika
  • tick 2 tsp lemon juice
  • tick 1 medjool date
  • tick 2 tbsp Chantal Organics Extra Virgin Olive Oil
  • tick 1 tsp salt
  • tick 1 garlic clove
  • tick 1 tbsp Chantal Organics Hulled Tahini


  • Step 1.

    Preheat the oven to 180 fan bake and line a baking tray with baking paper.

  • 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.

  • 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.

  • Serving suggestions.

    Serve with carrot sticks, cherry tomatoes and crackers.

Chantal Organics Products used

Extra Virgin Olive Oil
Tahini Hulled

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