Preparing this roasted carrot dip is simple. You start by roasting carrots with a few fat cloves of garlic. When tender and cool, it’s all blitzed up in a food processor along with tinned butter beans, a few spices, tahini and a little lemon juice, until thick and smooth.
Butter beans are part of the legume family and make a perfect chickpea-alternative base for a dip or hummus. They have a great texture when blended – much like chickpeas – which usually serve as the traditional base of hummus.
Nutrition Spotlight: Carrots
Carrots are jam-packed full of beta-carotene, a plant-based nutrient that’s partly metabolised to vitamin A within the body. This vitamin is important for healthy eye sight and vision (if you’re reading this, then yay for healthy eyes!), skin health and immunity.
Vitamin A is a fat-soluble vitamin, which means it needs the presence of dietary fat to aid its absorption – and so roasting these carrots in lovely olive oil will help do just that.
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.
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 smooth.
Taste test and adjust the salt, spices and lemon juice if preferred.
Serving Suggestion: Serve on a lovely big platter packed with nuts, dried fruit, veggies and chips to dip.