Cooked - Roasted Carrot & Butterbean Dip

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Roasted Carrot & Butterbean Dip

6.0

600 g carrots (peeled and roughly chopped into chunks)

5 cloves garlic (skins on, ends chopped off)

2 tbsp oil (for roasting)

1.5 tsp ground cumin

1.5 tsp smoked paprika

½ tsp salt

1 inch fresh ginger (peeled )

400 g butterbeans, drained (I love the Perello Butterbeans)

½ lemon (juiced)

2 tbsp extra virgin olive oil

½ tsp ground turmeric

Preheat the oven to 200C and line a baking tray with baking paper.
Add the peeled and chopped carrots to the tray along with the garlic cloves. Drizzle with oil and add the spices and salt. Rub, using your fingers, so they're all well coated. Place in the oven to roast for around 25-30 minutes or until tender.
Remove from the oven and leave to cool for a while before adding the roasted carrots and garlic (squeeze them out of their skins) to a blender along with the butterbeans, lemon juice, extra virgin olive oil, fresh ginger, turmeric and salt. Blend until smooth and creamy. Taste test and add any seasonings to your preference.
Serve with warm, crusty bread, pitta chips or crudites. Enjoy!

Course🍤Appetizer

Diets🌱Vegan🌾Gluten-free...

Category🫕Dip

CuisineMediterranean

Occasions📆Everyday🎊Party

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 107 weeks ago

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