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Roasted Carrot Dip

Author Danijela Armitage
Cook Time: 25 minutes
Rating:
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Ingredients:  

To roast

  • 4 carrots
  • 3 cloves garlic
  • 1 Tbsp olive oil
  • A few turns of the salt and pepper shaker

To blitz after roasting carrots and garlic

  • 1 tin of butter beans
  • 4 Tbsp lemon juice
  • 2 Tbsp tahini
  • ½ tsp paprika
  • ½ tsp ground cumin
  • ½ tsp ground corainder
  • ¼ tsp salt
  • ¼ cup water

Method:

  • Preheat the oven to 200 degrees celsius.
  • 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.

Notes:

Serving Suggestion: Serve on a lovely big platter packed with nuts, dried fruit, veggies and chips to dip.