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Carrot Pate

Course Appetizer
Cuisine Mediterranean, vegan
Keyword Carrot, Dip
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 cups Baby Carrots
  • 1 tbsp Za'atar Spice Seasoning or use a blend of thyme and oregano
  • 1/4 cup Olive Oil Plus 1 tbsp for roasting the carrots
  • 1 cup Roasted Unsalted Cashews
  • 1 Lemon Juice from one lemon
  • 1/4 cup Tahini
  • 1 tbsp Maple Syrup
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Fresh Parsley
  • 1 tbsp Fresh Oregano
  • 1/4 tsp Salt

Instructions

  1. Preheat the oven to 420 and line a baking tray with parchment paper.

  2. In a mixing bowl toss the carrots with one tablespoon of olive oil and one tablespoon of za'atar seasoning. Mix until the carrots are evenly coated.

  3. Spread the carrots out on the baking tray and bake for 30 minutes or until tender.

  4. After roasting the carrots allow them to cool for a few minutes before adding them to your food processor.

  5. Add 1 cup of cashews to the food processor along with the juice from one lemon, your fresh herbs, 1/4 cup of tahini, 1/4 cup of olive oil, 1 tbsp maple syrup, 1 tbsp balsamic vinegar, and 1/4 teaspoon or less of salt.

  6. Blend all of the ingredients in the food processor. You may have to stop and scrape down the sides and then blend again. Process until smooth paste has formed.

  7. Carrot pate is best served chilled. Making it a day in advance will allow the flavors to blend and meld. Serve with bread or crackers.