2 medium carrots, cooked in salted water
1 garlic clove, finely chopped
1 tsp. (5 ml) powdered turmeric
1 tsp. (5 ml) crushed cumin
1 c. (250 ml) water
1/2 c. (125 ml) toasted almond sticks
1/4 c. (60 ml) sesame butter (tahini)
3 tbsp. (45 ml) lemon juice
2 tbsp. (30 ml) olive oil
Butter, for cooking
Salt and pepper
Cut the cooked carrots into pieces.
Melt the butter in a heated stainless steel skillet over medium-high heat and brown the carrot sections until lightly browned.
Add garlic and spices and continue cooking for 1 minute, season with salt and pepper, pour water, scrape bottom and remove from heat.
Place the contents of the pan in the cup of a blender and pulse a few times.
Add the almonds, sesame butter, lemon juice and olive oil and pulse again until smooth and supple, adding water as needed.
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