Roasted Carrot White Bean Dip

We all know that I have a love affair with hummus. And, well, white bean dip is basically hummus' half-sibling. To be honest, I just didn't have any garbanzo beans/chickpeas on hand, but I did have a can of northern beans, so I saved myself a trip to the store, and still got my weekly fix of homemade dip. The first thing I did was make the most refreshing cucumber sandwich by spreading both pieces of bread with the carrot dip and smashed a whole cup of sliced cucumbers in between. I also devoured half of it using chia seed tortilla chips as the main vehicle between the tupperware and my mouth. Sorry for the visual. What I am trying to say is that you should make this. Over and out. 

Roasted Carrot White Bean Dip

Ingredients:

• 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.