- Soak cashews in 1/2 cup water overnight in fridge. Preheat oven to 400°F.
- Toss together carrots, garlic, olive oil and half of the salt and pepper. Arrange in single layer on baking sheet lined with parchment paper; bake for about 25 minutes or until carrots are golden brown and tender and garlic is roasted. Let cool to room temperature.
- In food processor or blender, purée soaked cashews and reserved soaking water, roasted carrots, garlic, lemon juice, cumin and remaining salt and pepper until smooth (if too thick, add a few drops of olive oil for smooth consistency). Transfer to serving bowl; garnish with chives. Serve with crackers.
Tip: Garnish with a drizzle of olive oil, finely chopped fresh parsley, and a sprinkle of toasted sesame seeds or chia seeds if desired.