This Roasted Carrot & Butterbean Dip is the best way to use up those sad carrots you’ve got lying at the back of the fridge. The butterbeans provide a source of plant based protein and fibre, as well as adding a delicious creaminess. It’s ridiculously easy to make and great for meal prep or as a centrepiece when hosting! Enjoy with warm, crusty bread or crudites.
Roasted Carrot & Butterbean Dip
This Roasted Carrot & Butterbean Dip is the best way to use up those sad carrots you've got lying at the back of the fridge. The butterbeans provide a source of plant based protein and fibre, as well as adding a delicious creaminess. It's ridiculously easy to make and great for meal prep or as a centrepiece when hosting! Enjoy with warm, crusty bread or crudites.
Ingredients
- 600 g carrots peeled and roughly chopped into chunks
- 5 cloves garlic skins on, ends chopped off
- 1-2 tbsp oil for roasting
- 1.5 tsp ground cumin
- 1.5 tsp smoked paprika
- 1/2 tsp salt
- 1 inch fresh ginger peeled
- 400 g butterbeans, drained I love the Perello Butterbeans
- 1/2 lemon juiced
- 2 tbsp extra virgin olive oil
- 1/2 tsp ground turmeric
Instructions
- 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!
1 Comment
This is delish! I have my seat bread toasting now, but I must admit I liked the spoon emptying it out of the blender.