Purple Carrot Dip
A creamy, vibrant purple carrot and white bean dip that’s rich, earthy and full of flavour.
Ingredients
- 3-4 medium purple carrots approx. 300 g, peeled and cut
- 1 Tbsp extra virgin olive oil
- ¼ tsp sea salt
- 400 g white beans, canned drained and rinsed
- 1 clove garlic
- 3 Tbsp tahini
- 1 lemon juiced
- ½ tsp ground cumin
- 1 tsp sea salt
- 4 ice cubes or ~¼ cup cold water
To serve, optional
- 2 tsp olive oil for drizzling
- 1/4 tsp nigella seeds for garnishing
- pickle chips for garnishing
- veggie chips for dipping
Instructions
Roast the carrots
- Preheat oven to 200°C / 400°F.
- Cut carrots lengthways, then again crossways. Toss with olive oil and salt.
- Roast for 30 minutes, until tender and lightly caramelised.
Blend the dip
- Add the roasted carrots to a food processor or high-speed blender with the white beans, garlic, tahini, lemon juice, cumin, sea salt and ice cubes.
- Blend until smooth, creamy and whipped.
- If you don’t have ice cubes, add about ¼ cup water instead. Note the ice helps cool the carrots quickly and gives a smoother, creamier dip.
Serve
- Spoon into a bowl, swirl the top, sprinkle with crushed pickle chips and serve with veggie chips for dipping.
