CARROT & BEAN DIP

AuthorTamaraDifficultyBeginner

Who doesn't like a bit of dippage?!

Yields6 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

You will need

 100 g Chopped carrots
 2 Garlic cloves
 2 sprigs of rosemary
 1 tbsp Extra virgin olive oil
 1 tsp salt and pepper (or to taste)
 400 g drained cannellini beans
 4 sprigs of fresh coriander
 0.50 lemon - zest
 1 tbsp lemon juice
 1 tbsp water

Method

1

Preheat oven to 200˚C. Line a medium size roasting pan or sheet pan with foil.

2

Pour beans into a colander and rinse well. Set aside to drain while proceeding with recipe.

3

Place carrots, olive oil, sea salt and garlic cloves in prepared pan and stir to coat.

4

Place in oven and roast for 20 minutes or until carrots are almost tender. Add drained beans and roast another 5 minutes then stir and return to oven for 5 more minutes.

5

Remove from oven and set aside to cool for 10 minutes.

6

After cooling period, place roasted carrot/bean mixture along with all other ingredients in the bowl of a food processor. Puree until very smooth.

7

If mixture is too thick, add more water, just a few drops at a time till you reach a spreadable consistency. Serve at room temperature with crackers and/or fresh veggies.

Ingredients

 100 g Chopped carrots
 2 Garlic cloves
 2 sprigs of rosemary
 1 tbsp Extra virgin olive oil
 1 tsp salt and pepper (or to taste)
 400 g drained cannellini beans
 4 sprigs of fresh coriander
 0.50 lemon - zest
 1 tbsp lemon juice
 1 tbsp water

Directions

1

Preheat oven to 200˚C. Line a medium size roasting pan or sheet pan with foil.

2

Pour beans into a colander and rinse well. Set aside to drain while proceeding with recipe.

3

Place carrots, olive oil, sea salt and garlic cloves in prepared pan and stir to coat.

4

Place in oven and roast for 20 minutes or until carrots are almost tender. Add drained beans and roast another 5 minutes then stir and return to oven for 5 more minutes.

5

Remove from oven and set aside to cool for 10 minutes.

6

After cooling period, place roasted carrot/bean mixture along with all other ingredients in the bowl of a food processor. Puree until very smooth.

7

If mixture is too thick, add more water, just a few drops at a time till you reach a spreadable consistency. Serve at room temperature with crackers and/or fresh veggies.

CARROT & BEAN DIP

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