Here's a recipe for a delicious roasted carrot dip, that's super easy to whip up and makes a nice change to the classic hummus - I love the bright orange colour too, it looks really pretty on a platter surrounded by an assortment of tasty nibbles.
Preparing this dip is really easy, you just roast carrots with a few fat cloves of garlic, and then when tender and cool blitz it all up in a food processor with tinned butter beans, a few different spices, tahini and a little lemon juice, until perfectly smooth. Butter beans are part of the legume family and make a perfect chickpea-alternative base for a dip or hummus as they have a great texture when blended, much like chickpeas, which usually serve as the traditional base of hummus. This dip is vegan-friendly and a great hummus alternative to those with chickpea allergies.
Carrots are packed full of vitamin A, a nutrient that's super important for healthy eye sight and vision (if you're reading this, then yay for healthy eyes!). Vitamin A is a fat-soluble vitamin, with the presence of dietary fat helping to aid in its absorption - and so roasting these carrots in lovely olive oil is helping your body along with this!
Roasted Carrot Dip
3 cloves of garlic
1 tbsp oil olive
A few turns of the salt and pepper shaker
1x tin of butter beans (around 400g)
4 tbsp lemon juice
2 tbsp tahini
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp coriander
1/4 tsp salt
1/4 cup water
1. Preheat the oven to 200 degrees.
2. Peel and roughly chop carrot into bite-sized pieces. Peel garlic cloves. Place onto a oven tray. Drizzle over 1 tbsp olive oil and a few turns of the salt and pepper shaker. Using your fingers evenly coat the pieces of chopped carrot and garlic with the oil. Place the tray into the oven and bake for 20-25 minutes , or until the carrots are tender.
3. Let the carrots and garlic cool, and then add to a food processor (make sure to scrap out all of that lovely olive oil into the blender too!) with the rest of the ingredients, except the water, and blitz into to a chunky paste - you may need to scrap down the side of the food processor a few time. Slowly add the water, letting the food processor run until the dip is nice and smooth.
4. Taste test and adjust the salt, spices and lemon juice if you'd like, otherwise your dip is ready to go! Serve on a lovely big platter packed with nuts, dried fruit, and veggies and chips to dip.
*Serving ideas: I used brown rice chips and baby carrots to dip, and then dates, cashews and green grapes to snack on - I liked all the colours together and the flavours all really worked. We destroyed this platter in minutes!