I have been making this Spiced Carrot & Cannellini Bean Dip for my Master Veg classes and it always is a favourite but I have to say, that my life is a little too busy to find the time to be making dips. In fact it is so busy that I often don’t even have time for lunch. I am determined to get more veg into my diet, but so often at lunchtime, I just grab a sandwich and shove in it whatever comes to hand in the fridge. Then I thought, why not make up a batch of this delicious dip and put it in my sandwiches everyday along with a little lettuce, some cucumber or a tomato. Packed full of carrots and red onions, it means I am getting an extra serving or two of veg a day!
Spiced Carrot & Cannellini Bean Dip
Serves 6-8 For the dip:
2 medium carrots, scrubbed & cut into 8 sticks each
1 red onion, cut into 8 wedges
2 whole garlic cloves
1 tsp ground cumin
1 tsp ground coriander
oil for roasting
1 tin cannellini beans, drained
3 tbsp olive oil (for the beans)
salt & pepper
1 lemon, zested & juiced
Preheat the oven to 200˚C/Gas 6. In a roasting tray, toss the carrots, onion and garlic with the ground spices, salt and pepper and a little oil. Cover with foil and roast for 20-25 mins, until the veg is soft, then remove the foil and roast for a further 10 mins, until starting to caramelise. Blitz the carrots, onion, beans, lemon zest and juice, loosening with plenty of extra virgin olive oil to make a smooth paste. Season to taste.