Homemade Oil-Free Cumin & Carrot Spread

Homemade Oil-Free Cumin & Carrot Spread

You’re going to freak at how delish & easy this spread is to make! If I had to describe it in a few words, I’d say it’s the epitome of if hummus & cashew vegan cheese had a baby!

It’s thick, yet silky smooth & totally spreadable, made with very minimal real food ingredients, full of flavour, antioxidants, beta-carotene & vitamin C, a great way to sneak in an extra dose of veggies, super versatile: use it as a spread on toast or rice cakes, a dip for veggies, topper for bowls or dip your fave lean or plant-based protein into it for extra flavour & nutrients!

These days, it’s so hard to find a store-bought dip or spread that’s not made with vegetable & canola oils & that doesn’t contain table salt or additives, preservatives & gums. That’s why I believe that homemade is always best!

Homemade Oil-Free Carrot & Cumin Spread

Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dip, Side Dish, Spread


  • 1 bag carrots, peeled & chopped coarsely
  • 3 cloves fresh garlic, minced
  • 2 tbsp. raw organic apple cider vinegar
  • 1 fresh lemon, juiced
  • black pepper to taste
  • 2 tsp. ground cumin
  • 2 tsp. onion powder
  • 1 tbsp. dried basil or other dried herb of choice


  • Add the carrots to a large skillet filled with water & bring to a boil. Boil the carrots for about 25-30 minutes, until softened (you’ll know they’re ready when you can stick a fork through them smoothly).
  • Add the boiled carrots & the rest of the ingredients to the bowl of your food processor & pulse until desired texture is obtained. You can keep it chunkier or pulse until it’s more silky & smooth. Scrape the sides as necessary, taste & adjust seasonings.
  • Store in the fridge in an airtight container. Enjoy!
Keyword Dip, Side Dish, Spread

And here’s a fun way to enjoy them: I topped 2 rice cakes with it, added some organic fenugreek sprouts, cucumbers, black pepper & nutritional yeast to add some cheesy nutty flavour!

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