Carrot and Cashew Nut Spread | RICARDO

Ingredients

• 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