Roasted carrot and butter bean dip - RECIPE IN DESCRIPTION

PLEASE SUPPORT OUR CHANNEL BY ORDERING ONE OF THESE GREAT PRODUCTS

1 Month Vegan Challenge 2.0 - https://bit.ly/4boVmmQ

Veganize baking - https://bit.ly/3XJBUOE

250 Vegan Recipes Ebook - https://bit.ly/4cnn1Wv

The Complete Plant-Based Recipe Cookbook - 200+ Vegan Recipes - https://bit.ly/4brQLAu

--------------------------------------------------------------------------------

Roasted carrot and butter bean dip 🥕

Just another way to use up the carrots lying in the back of your fridge! Best served with a toasted baguette, crackers or veggie sticks!

recipe:
- 2 medium carrots, chopped into 2cm chunks
- 2 cloves garlic
- 1 shallot
- 1 tbsp olive oil
- 400g can butter beans, drained and rinsed
- 2 tbsp tahini
- 1 tbsp miso paste
- 1 tbsp nutritional yeast
- 1 tbsp water
- 1/4 tsp smoked paprika
- pinch of pepper

optional garnish:
- olive oil
- sesame seeds
- smoked paprika
- coriander

1. Preheat oven to 200°C and line a baking tray. Spread carrot, peeled shallot and garlic (with skin on) on the tray, drizzle over olive oil and season with salt and pepper. Make sure to put the carrots around the outside of the tray to cook quicker and the garlic and shallot in the centre. Roast in the oven for 35 to 40 minutes, turning over halfway, or until tender and slightly charred.
2. Peel garlic skins. Place roasted carrots, onion and garlic in a food processor with all other dip ingredients. Blend until smooth.
3. Transfer to a bowl and optionally garnish with olive oil, sesame seeds, smoked paprika and coriander.