Chef Tatiana will be showing us how to make this healthy, delicious, and filling bean dip! In this recipe, we are adding 2 fresh herbs, rosemary and coriander seeds. These will complement the carrots and add a burst of fresh flavor. The white beans are packed with protein and fiber, which will leave you feeling full and satisfied after eating this dip. The carrots are rich in beta-carotene which is converted into vitamin A and great for eye health.
Roasted Carrot and White Bean Dip
Makes 2 cups
Ingredients
2 cups roughly chopped carrots
2 cloves garlic peeled
2 sprigs rosemary
1 cup oil plus 2 tbsp canola oil
Salt and pepper to taste
1 can rinsed and drained cannellini beans or any other white bean
1 ½ tsp ground coriander
½ cup water or more if needed
Preparation
- Heat oven 400℉.
- Toss carrots, garlic, and rosemary with 2 tbsp canola oil, plus salt and pepper on a baking sheet, roast until tender, about 20 minutes.
- Discard rosemary and transfer to a food processor. Add beans, ground coriander, oil, water, and more salt and pepper.
- Puree until smooth, if it is too thick add more water.
