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]
- 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
- 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.