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5 from 6 votes

Roasted Carrot Cashew Dip

A delicious carrot and roast carrot dip
Course: Snacks
Keyword: carrots, cashew, dip
Servings: 8 -10 Portions
Author: Stacey

Ingredients

  • 200 g carrots 2 med carrots
  • 2 tablespoon olive oil
  • 1 Tablespoon smoked paprika
  • 150 grams cashews raw/natural 1 cup not roasted, unsalted
  • Boiling water
  • 100 grams butter beans drained (reserve liquid)
  • 1 teaspoon salt
  • 1 Tablespoon maple syrup (optional

Instructions

  • Preheat your oven to 200 degrees Celsius (400 Fahrenheit)
  • Peel and roughly chop the carrots
  • Toss the carrots in a bowl with the smoked paprika and 1 Tablespoon of oil
  • Tip the carrots into a roasting pan, and roast for 20 mins or until tender
  • Boil water, Let the boiled water cool for a minute or so, then pour over your cashews, leave them to soak for 15 minutes.
  • Drain your Cashews
  • Remove tender roasted carrots from the oven and let them cool
  • Add carrots, cashews, butter beans and 1 tablepoon of olive oil and salt 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 reserved liquid from the canned butter beans
  • Taste, season with salt if needed