Hummus dips are a regular for afternoon tea at our house. Over the past couple weeks, I’ve been playing about with this recipe for Roasted Carrot and Cashew Dip.
I like it for my kids as I love encouraging both veggies, and nuts and seeds in their diet.
This is hummus style with no chickpeas. It is very easy to make, and really quick if you happen to remember to roast some extra carrots when you are making dinner.
How to flavour roasted carrot and cashew dip
This recipe is fairly low in salt, although I do add some soy sauce to add some richness to the flavour.
It’s that whole Japanese umami fifth flavour deal. It adds savoury notes and an almost meaty type flavour, although there is obviously no meat.
If you are gluten-free you could sub in Tamari instead. If you are not following a lowish salt diet then you may find you need to add a little extra salt. Try it first and see.
My husband thought this version was ok, and he usually suggests more seasoning when I try out kid recipes on him, so it will depend on your palate.
The kiddos were happy with it as is.
- 200g carrots
- 1-3 Tbsp olive oil
- ¼ tsp cumin
- ¼ tsp cinnamon
- 1 Cup cashews raw/natural (not roasted, unsalted)
- Hot water
- 1-2 tsp soy sauce, or tamari
- Peel and roughly chop the carrots
- Toss the carrots in a bowl with the spices and 1 Tbsp oil
- Tip the carrots into a roasting pan, roast for 20 mins or until tender at 200 degrees celsius (400 Fahrenheit)
- Whilst the carrots boil the jug, perhaps make a cup of tea
- Let the boiled water cool for a minute or so, then pour over your cashews, leave them to soak for 15mins
- Drain your Cashews
- Remove tender roasted carrots from the oven and let them cool
- Add carrots, cashews and soy sauce to the food processor, blitz, be patient it may take 5 mins or so, keep blitzing until you have a dip like consistency
- If the mixture seems dry add more olive oil
- Taste, season with extra soy sauce or salt
For this recipe to be wheat free and or/gluten free, you will need to use Tamari, not soy sauce