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.

Carrot and Coriander Dip [Vegan]


Cooking Time




  • 5 1/4 cups carrots
  • 2 14-ounce cans of butter beans
  • Juice from 3-4 lemons
  • 4 tablespoons extra virgin olive oil plus extra to roast the carrots
  • 1 tablespoon tahini
  • 3 garlic cloves, crushed
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • Plenty of fresh coriander
  • Salt and pepper


  1. Preheat the oven at 400°F.
  2. If you are not using organic carrots, then you need to peel them. Otherwise just cut the tips off.
  3. Cut carrots into small pieces.
  4. Spread on a baking tray drizzled with some olive oil. Cook for 15-20 minutes until soft.
  5. When cooked, transfer carrots to a blender and pulse into a paste.
  6. Rinse and drain the butterbeans.
  7. 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.
  8. When you are happy with the consistency of the dip, transfer it to a bowl.
  9. Season to taste. Mix in plenty of chopped fresh coriander before serving.

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