Ricardo Larrivée's carrot and cashew dip

A recipe from the food writer and TV personality's new cookbook, Vegetables First

Image for Ricardo Larrivée's carrot and cashew dip

Even to omnivores, eating a diet that's made up of mostly vegetables can seem like a lofty goal that sometimes feel out of reach.

Image for Ricardo Larrivée's carrot and cashew dip

The newest cookbook from TV host and food writer Ricardo Larrivée, Vegetable First, is full of vegetable-forward recipes that can help you put a balanced meal on the table. Even if you're a big meat eater, you can start with this carrot and cashew dip recipe, which is great as an appetizer or game day snack. 

Image for Ricardo Larrivée's carrot and cashew dip
2 carrots, cut into small pieces
1 clove garlic, sliced
1/2 tsp ground turmeric
1/8 tsp ground cumin
1 tbsp olive oil, plus more for serving
3/4 cup water
1/4 cup toasted cashews
1/4 cup tahini
2 tbsp lemon juice

In a non-stick skillet over medium-high heat, brown the carrots, garlic, and ground spices in the oil. Add 1/2 cup (125 ml) of the water and continue cooking over medium heat for 5 minutes or until the carrots are tender and the liquid has evaporated. Season with salt and pepper. Let cool.

In a food processor, grind the cashews. Add the tahini, lemon juice, the carrot mixture, and the remaining water. Process until the mixture is smooth and homogeneous. Using a spatula, scrape down the sides of the processor bowl occasionally. Add more water, if needed. Season to taste.

Serve with crudités or crackers. Add a drizzle of olive oil and pepper, if desired. The dip will keep for 1 week in an airtight container in the refrigerator.

1 1/2 cups
Prep Time:
20 minutes
Cook Time:
15 minutes