Roasted Carrot and Butter Bean Dip

Roasted Carrot and Butter Bean Dip

Have carrots lying around in the back of your fridge? My roasted carrot and butter bean dip is the best way to use them up! It's as simple as roasting the carrots, throwing them in a food processor with a few other ingredients and serving. Perfect as a snack with toasted baguette slices, crackers or veggie sticks or to bulk up and flavour salads or buddha bowls.

Prep Time: 10 Minutes

Cook Time: 40 Minutes

Serves: 6

Ingredients:

Recipe:

• 2 medium carrots, chopped into 2cm chunks
• 2 cloves garlic
• 1 shallot
• 1 tbsp olive oil
• 400g can butter beans, drained and rinsed
• 2 tbsp tahini
• 1 tbsp miso paste
• 1 tbsp nutritional yeast
• 1 tbsp water
• 1/4 tsp smoked paprika
• pinch of pepper

Optional Garnish:

• olive oil
• sesame seeds
• smoked paprika
• coriander

Preparations:

1. Preheat oven to 200°C and line a baking tray. Spread carrot, peeled shallot and garlic (with skin on) on the tray, drizzle over olive oil and season with salt and pepper. Make sure to put the carrots around the outside of the tray to cook quicker and the garlic and shallot in the centre. Roast in the oven for 35 to 40 minutes, turning over halfway, or until tender and slightly charred.


2. Peel garlic skins. Place roasted carrots, onion and garlic in a food processor with all other dip ingredients. Blend until smooth.


3. Transfer to a bowl and optionally garnish with olive oil, sesame seeds, smoked paprika and coriander.

Watch the video: https://www.youtube.com/embed/4TPIcaqgRhA

Source URL: https://chloeevegan.com/recipe/roasted-carrot-and-butter-bean-dip/

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