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Carrot and Coriander Dip [Vegan]
This creamy carrot and coriander dip is a nice change from hummus and packs some good nutrition too. It's made with butter beans, carrots, lemon, tahini, and plenty of seasoning. Use it as a breadstick and pita bread dip or as a sandwich filling.
Ingredients You Need for Carrot and Coriander Dip [Vegan]
How to Prepare Carrot and Coriander Dip [Vegan]
- Preheat the oven at 400°F.
- If you are not using organic carrots, then you need to peel them. Otherwise just cut the tips off.
- Cut carrots into small pieces.
- Spread on a baking tray drizzled with some olive oil. Cook for 15-20 minutes until soft.
- When cooked, transfer carrots to a blender and pulse into a paste.
- Rinse and drain the butterbeans.
- Add butter beans to the blender with tahini, crushed garlic, juice from 2 lemons, olive oil, ground coriander, and ground cumin. Pulse to a paste. If it gets too thick, add some water 1 tablespoon at a time. At the same time add more lemon juice to suit your own taste.
- When you are happy with the consistency of the dip, transfer it to a bowl.
- Season to taste. Mix in plenty of chopped fresh coriander before serving.
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Death Tim Flanders
Hannah Radunz sounds good!
Get fked