Toss carrots with a little olive oil, season with salt and pepper and roast for 20-25 mjinutes, until tender and a bit charred around the edges. You can push it a bit here for a smokier flavour.
Cool, then blend carrots with drained cashews, harissa paste, lemon juice, a pinch of salt, a good grind of black pepper and enough water to create a smooth dip. Taste and adjust seasoning as needed. Drizzle with a little olive oil to serve (optional).
Soak raw cashews in cold water for at least four hours (or overnight) to enable them to blend to a perfectly smooth consistency. If you’re short on time soak them in very hot water for half an hour. Drain and rinse before continuing with the recipe.
For a nut free version, swap out the cashews for half a cup of coconut yoghurt (and a little less water).
Nutrition information is estimate, based on using approximately 2 teaspoons of oil for roasting the carrots and to drizzle when serving. Portion size is estimated at approximately ¼ cup.