4 large carrots, peeled and chopped up into chunks
1/2 onion - red is ideal, but use what you have - peeled and cut into about 1/8ths
1 1/2 tsp quality salt
1/4 tsp (or less) cayenne pepper
1-2 tsp cumin
1 big lemon, squeezed
Few sprigs or oregano, or 1 tsp dried
2 cups soaked nuts or seeds - or 3/4 cup not soaked. Almond and/or sunflower is best. For this batch, I used the left over frozen almond meal from making almond milk.
Place everything but nuts/seeds in the food processor and blend until smooth. Add nuts/seeds and process very well. (If using almond meal like I was, just chuck it all in together and whizz).
Keep covered in the fridge.
Use like a dip, to stuff cabbage or lettuce leaves etc, or spread on crackers.