RECIPE: CARROT AND BUTTERBEAN DIP
Bored of hummus? Fancy something a little more seasonal with a bit of a kick? - why don’t you give this carrot and butterbean dip a go!
Sticky, caramelised and spicy carrots give this dip a wonderful depth of flavour. Make a batch at the beginning of the week for a healthy snack option served with crudités, as a side to your favourite lunchtime salad, or spread across toasted crusty sourdough for a delicious brunch!
Ingredients
3 medium carrots (cut into chunks)
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
1/2 tsp ground turmeric
3 tbsp of olive oil
1 tin of butterbeans (drained and rinsed)
A pinch of salt
Optional toppings: toasted seeds, harissa and chilli flakes
Method
Heat oven to 200C/180C fan/gas 6.
In a medium sized bowl mix together the spices and 1 tbsp of olive oil. Add the carrots and stir until they are evenly coated in the spice mix.
Spread the carrots onto a baking tray and roasted in the oven for 40 minutes, shaking halfway through.Allow the carrots to cool slightly before added to a blender with 1 tbsp of olive oil and the butterbeans. Blend until smooth.
Option to top with toasted seeds, harissa and chilli flakes. Serve with flatbreads or crudités as a snack or on toast for a savoury brunch/lunch option.
Top tip: If you are a hummus fan you can sub out the butterbeans for chickpeas!
