Roasted carrot and butter bean dip

Name: Roasted carrot and butter bean dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: European
Ingredients: - 2 medium carrots, chopped into 2cm chunks; - 2 cloves garlic; - 1 shallot; - 1 tbsp olive oil; - 400g can butter beans, drained and rinsed; - 2 tbsp tahini; - 1 tbsp miso paste; - 1 tbsp nutritional yeast; - 1 tbsp water; - 1/4 tsp smoked paprika; - pinch of pepper

3 steps

Prep:10minCook:40min

Just another way to use up the carrots lying in the back of your fridge! Best served with a toasted baguette, crackers or veggie sticks!

Updated at: Mon, 15 Jul 2024 21:25:52 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories128.9 kcal (6%)

Total Fat6.4 g (9%)

Carbs12.1 g (5%)

Sugars2.2 g (2%)

Protein5.5 g (11%)

Sodium167.2 mg (8%)

Fiber4 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

2carrots

medium, chopped into 2cm chunks

2 clovesgarlic

1shallot

1 Tbspolive oil

400gbutter beans

can, drained and rinsed

2 Tbsptahini

1 Tbspmiso paste

1 TbspNutritional Yeast

1 Tbspwater

¼ tspsmoked paprika

Pepper

Instructions

Step 1

Preheat oven to 200°C and line a baking tray. Spread carrot, peeled shallot and garlic (with skin on) on the tray, drizzle over olive oil and season with salt and pepper. Make sure to put the carrots around the outside of the tray to cook quicker and the garlic and shallot in the centre. Roast in the oven for 35 to 40 minutes, turning over halfway, or until tender and slightly charred.

Step 2

Peel garlic skins. Place roasted carrots, onion and garlic in a food processor with all other dip ingredients. Blend until smooth.

Step 3

Transfer to a bowl and optionally garnish with olive oil, sesame seeds, smoked paprika and coriander.