Roasted Carrot 'Hummus' | Paleo | Gluten-free | The JOYful Table
The way these wonderful flavours come together in this dip has made it a family favourite. Serve with my Rosemary & Seed Crackers and vegetable sticks.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Colander
- Blender
- Tamper stick
- Spatula
- Chef's knife
- Cutting board
- Measuring spoon
- Serving bowl
Ingredients
- 1 cup cashews, soaked in hot water with 1/4 tsp sea salt
- 375g carrot(s), cut into small pieces
- 4 Tbsp olive oil, divided
- 3 Tbsp tahini (hulled), or sunflower butter
- 1/4 cup lemon juice
- 1/4 cup fresh coriander, leaves
- 1 1/2 tsp garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika, or to taste plus extra to sprinkle on top
- 1/2 tsp sea salt, or to taste
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