Roasted Carrot White Bean Dip
- 4 large carrots, peeled and cut into 1/2-inch slices
- 2 garlic cloves
- 1/4 cup olive oil + 1 tbsp.
- 1 can white northern beans. rinsed and drained
- 2 tbsp. tahini
- 1/4 tsp. paprika
- 1/4 tsp. cumin
- 1/2 lemon, juiced
- salt and pepper to taste
Preheat oven to 375 degrees F. Drizzle the carrots and garlic with 1 tbsp. olive oil and season with salt and pepper. Wrap the garlic cloves in a small tin foil packet, and place on the baking sheet with the carrots. Roast in the oven for 25 minutes, flipping the carrots at 15 minutes.
Remove the roasted veggies from the oven and allow to cool slightly while you prep the dip.
Add the beans, tahini, paprika, cumin, and lemon juice to a food processor. Pulse until the beans are broken down. Add in the carrots and garlic, and continue to pulse until the carrots are broken down slightly.
Turn the food processor on, and slowly add the 1/4 cup of olive oil in a steady stream. Scrape down the sides and continue to process until smooth. Season with salt and pepper as needed and pulse again to combine.
Keep the dip in the fridge in an airtight container for up to 1 week. Serve with your favorite veggies, chips, or as a spread on sandwiches.