Carrot and White Bean Dip
Serves 8 | Prep time: 10 minutes | Cook time: 30 minutes
Ingredients:
- 5 medium carrots (about 1 lb or 450 g), cut into 2–3-inch pieces
- 1 medium onion, quartered
- 3 Tbsp olive oil, divided
- 1 tsp ground coriander
- 1 tsp salt, divided
- 1/4 tsp cayenne powder
- 1/8 tsp black pepper
- One 15-oz (425-g) can Great Northern beans or cannellini beans, drained and rinsed
- 1 garlic clove
- 2 Tbsp lemon juice (about 1 1/2 fresh lemons)
Instructions:
1. Read through recipe and put all ingredients in your work area before starting your prep.
2. Preheat oven to 400°F (205°C).
3. On a rimmed baking sheet, toss carrots and onion with 1 Tbsp oil, coriander, 1/2 tsp salt, cayenne and black pepper. Spread in an even layer and roast for 30 minutes, turning halfway, or until vegetables are slightly browned and tender.
4. In a food processor fitted with the S blade, place beans and garlic. Process until a rough purée forms, about 30 seconds. Add roasted carrots and onions, remaining 1/2 tsp salt, remaining 2 Tbsp oil and lemon juice. Process until smooth, about 1 minute. If desired, serve with pita crisps or crudité, or spread on a sandwich or crostini.
Notes:
Storage tip: Dip will keep in an airtight container in the refrigerator for up to 7 days.
Make it nightshade-free: Omit cayenne pepper.
Nutrition Information Per Serving:
