Roasted Carrot and White Bean Dip
This Roasted Carrot and White Bean Dip is creamy, slightly sweet, and packed with plant-based protein. Made with roasted carrots, white beans, and simple seasonings, this healthy dip recipe is perfect for snacking, spreading, or serving at gatherings.
Ingredients
- 4 medium carrots peeled and chopped
- 1 can 15 oz white beans, drained and rinsed
- 2 tablespoons olive oil divided
- 1 garlic clove
- 1 tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Optional Flavor Boosters:
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- Pinch of red pepper flakes
- 1 tablespoon tahini for extra creaminess
Instructions
- Prep
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- Toss chopped carrots with 1 tablespoon olive oil, salt, and pepper.
- Roast
- Spread carrots evenly on baking sheet.
- Roast for 20–25 minutes, until tender and lightly caramelized.
- Let cool slightly.
- Blend
- Add roasted carrots to a food processor or blender.
- Add white beans, garlic, lemon juice, remaining olive oil, and optional spices.
- Blend until smooth and creamy.
- Scrape down sides as needed.
- If too thick, add 1–2 tablespoons water or olive oil.
- Adjust & Serve
- Taste and adjust salt or lemon juice as needed.
- Spoon into serving bowl.
- Drizzle with olive oil and sprinkle with paprika or fresh herbs if desired.
Notes
- Roast carrots until fully tender for best sweetness.
- Blend thoroughly for ultra-smooth texture.
- Store in airtight container in refrigerator up to 5 days.
- Freeze up to 2 months and thaw overnight before serving.
- Serve chilled or at room temperature.