Carrot and almond dip

Recipe Carrot and almond dip

  • Preparation time 15 min.
  • Cooking time 10 min.
  • Number of servings 500 ml

List of ingredients

  • 2 medium carrots, cooked in salted water
  • 1 garlic clove, finely chopped
  • 1 C. (5 mL) powdered turmeric
  • 1 C. (5 mL) crushed cumin
  • 1 t. (250 ml) water
  • 1/2 t. (125 mL) toasted almond sticks
  • 1/4 t. (60 ml) sesame butter (tahini)
  • 3 c. (45 ml) lemon juice
  • 2 tbsp. (30 ml) olive oil
  • Butter, for cooking
  • Salt and pepper


  1. Cut the cooked carrots into pieces.
  2. Melt the butter in a heated stainless steel skillet over medium-high heat and brown the carrot sections until lightly browned.
  3. Add garlic and spices and continue cooking for 1 minute, season with salt and pepper, pour water, scrape bottom and remove from heat.
  4. Place the contents of the pan in the cup of a blender and pulse a few times.
  5. Add the almonds, sesame butter, lemon juice and olive oil and pulse again until smooth and supple, adding water as needed.