Roasted Carrot & White Bean Dip

Name: Roasted Carrot & White Bean Dip
Ingredients: 8 oz [230 g] carrots, scrubbed and trimmed; 3½ Tbsp olive oil; Fine sea salt and freshly ground black pepper; Fine sea salt and freshly ground black pepper; One 15-oz [425-g] can white beans (such as cannellini or great northern), rinsed; One 15-oz [425-g] can white beans (such as cannellini or great northern), rinsed; One 15-oz [425-g] can white beans (such as cannellini or great northern), rinsed; 1 garlic clove, peeled; 1 Tbsp fresh lemon juice; Celery stalks and pita chips for serving; Celery stalks and pita chips for serving

Preparation info

Serves
4
as an appetizer

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

Borrowing many of the same elements from hummus, this dip is slightly sweeter thanks to the roasted carrots and is much easier to get smooth and creamy due to the tender white beans. Whip up this dip a few hours before serving so the flavors can come together while sitting in the fridge. Serve with pita chips, celery, or cherry tomatoes.

Ingredients

Starter
Vegan
Spring

Ingredients

Method