A whirr in the food processor with lemon zest, lemon juice and more fresh rosemary resulted in a silky smooth delicious and nutritious dip. Coriander and a splash of Sriacha added the finishing flavorful touches. I think you’ll find it perfect for snacking or as a fabulous, light appetizer.
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Rosemary Roasted Carrot and White Bean Dip
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
This silky smooth dip combines roasted carrots and cannellini beans with lemon zest, fresh rosemary, and a hint of Sriracha for a nutritious and flavorful appetizer.
Ingredients
- 2 (15-oz) cans cannellini beans, rinsed and drained
- 1 cup (240 ml) peeled and roughly chopped carrots (or use baby carrots)
- 4 large cloves garlic, peeled and left whole
- 2 tbsp (30 ml) extra virgin olive oil
- 1 tsp sea salt
- 1 tbsp fresh rosemary, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp ground coriander
- 1 tbsp (15 ml) Sriracha sauce
Instructions
- Preheat your oven to 400°F (200°C). Line a medium-sized roasting pan or sheet pan with foil for easy cleanup.
- Place the chopped carrots and whole garlic cloves on the prepared pan. Drizzle with 1 tbsp of the olive oil and sprinkle with 1/2 tsp of sea salt. Toss to coat evenly.
- Roast in the preheated oven for 25-30 minutes, or until the carrots are tender and starting to caramelize. Stir halfway through the cooking time for even roasting.
- While the carrots are roasting, rinse and drain the cannellini beans thoroughly. Set aside.
- Once the carrots and garlic are roasted, allow them to cool slightly. Then, transfer them to a food processor along with the cannellini beans, remaining olive oil, fresh rosemary, lemon zest, lemon juice, ground coriander, and Sriracha sauce.
- Process the mixture until smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning with additional salt or lemon juice if desired.
- Transfer the dip to a serving bowl. Serve immediately or refrigerate until ready to serve. The flavors will meld and improve after a few hours in the fridge.
Notes
- This dip can be made a day ahead and stored in the refrigerator, allowing the flavors to meld.
- Serve with pita chips, fresh vegetables, or as a spread on sandwiches.
- For a milder dip, reduce the amount of Sriracha.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2
- Sodium: 450
- Fat: 5
- Carbohydrates: 28
- Fiber: 7
- Protein: 8
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Red Wine and Rosemary Braised Short Ribs
- Garlic Rosemary Steak and Potato Stacks
- Thyme and Garlic Roasted Sweet Potatoes
- Miso and Roasted Garlic Mashed Potatoes
Frequently Asked Questions
Why roast the carrots and garlic instead of adding them raw to the food processor?
Roasting at 400°F for 25–30 minutes until the carrots are tender and starting to caramelize deepens their sweetness and mellows the garlic’s sharpness. Raw carrots would make the dip grainy and the raw garlic flavor would be harsh against the mild cannellini beans.
Can I make this dip ahead of time?
Yes—the notes say it can be made a day ahead and stored in the refrigerator, and the flavors will meld and improve after a few hours in the fridge. 
How do I control the heat level from the Sriracha?
The recipe calls for 1 tbsp of Sriracha, which gives a moderate background heat. The notes explicitly say to reduce the amount for a milder dip. You can also add it to taste at the end of blending before final seasoning.
