A delicious spread with roasted carrots to get your daily portion of vegetables.
Soak the cashews in boiling water overnight or for 30 minutes. Preheat the oven to 200 degrees. Take a baking dish and add the carrots in pieces, the onion in rings, the garlic cloves and the piece of ginger. Drizzle with some olive oil and salt and pepper. Place in the oven for about 35 minutes or until soft and slightly browned.
Take the food processor and add the entire contents of the baking dish. Add the cashew nuts with tahini and lemon juice. Blend this into a mixture with small pieces. Extra olive oil can optionally be added to make the spread smoother. Serve the carrot spread on crackers with cucumber slices and alfalfa.
Source: Leukerecepten by leukerecepten-nl.
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