Recipe by: Borough Chef
Total Time: 45 min Serves: 4-6 as a dip
INGREDIENTS:
- 1 bunch 6 or 7 smallish leafy carrots (or regular carrots with parsley leaves to garnish)
- 1 15 oz can butter beans or other white bean, drained
- ⅛-¼ tsp ground turmeric
- ¼ tsp cumin powder
- ¼ tsp smoked paprika
- 1 clove garlic
- 2 tbsp olive oil
- 1 tbsp tahini
- 1 tbsp lemon juice
- Salt and pepper
Directions:
- Heat oven to 350F. Remove greens from carrots and wash. Mix the carrots with cumin, paprika, salt and pepper and a little olive oil.
- Roast until very tender
- Blend the carrots, beans (keep a few back for garnish) turmeric, garlic, olive oil, lemon juice, salt and pepper until very smooth. Do this in batches and scrape down the sides regularly if necessary to get a silky consistency
- Rinse the remaining butter beans with cold water and pat dry with a cloth. Mix into the remaining oil in the carrot roasting tin and place back in the oven for 10-15 mins until crispy
- Meanwhile take a small handful of the carrot tops, bash together with a little olive oil and salt in a pestle and mortar or blender
- Spoon the dip into a bowl, top with the crispy beans, carrot top oil, a few carrot top leaves and a pinch of paprika. Swipe at it with bread or veggies