Sweet roasted carrots blended with creamy beans, served with raw vegetables.
Serves 4 | Preparation: 15 minutes | Cooking: 30 minutes | Total: 45 minutes
Times include any chilling, resting or cooling stated below. Oven temperatures are conventional; reduce by 20°C for a fan oven.
Ingredients
400 g carrots, chopped
1 × 400 g tin white beans, drained and rinsed (about 240 g drained)
4 tbsp olive oil
2 garlic cloves
2 tbsp lemon juice
1 tsp ground cumin
¾ tsp salt
400 g mixed raw vegetables for dipping (radish, kohlrabi, peppers, celery)
Method
Heat the oven to 200°C. Toss the carrots and unpeeled garlic with 2 tbsp oil, the cumin and a pinch of salt. Roast until soft and caramelised at the edges, about 30 minutes.
Squeeze the garlic from its skins. Blend with the carrots, beans, lemon juice, remaining oil and salt until smooth, loosening with a splash of water if needed.
Taste and adjust the lemon and salt. Spoon into a bowl, drizzle with oil and surround with the cut vegetables.
Variations and substitutions
Use 240 g thoroughly cooked homegrown white beans instead of the tin. For a smoother dip, add cold water a spoonful at a time.
Homegrown and seasonal produce
Stored carrots work as well as freshly lifted roots. Cook homegrown dried beans fully according to a reliable bean-cooking method before weighing the cooked amount.
Storage and freezing
Cool promptly and refrigerate the dip within 2 hours at 5°C or below. Eat within 48 hours. Keep cut raw vegetables chilled separately. Freeze the dip for up to 2 months; defrost in the fridge and use within 24 hours, stirring well.
Explore our growing guides and From Garden to Kitchen guide. Plan your next harvest with Your Growing Companion.
Stock photograph illustrating the ingredients or a serving idea.
