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
Units
Scale
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 cup peeled and roughly chopped carrots (or use baby carrots)
- 4 large cloves garlic, peeled and left whole
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1 tablespoon fresh rosemary, chopped
- Zest of 1 lemon
- Juice of 1 lemon
- 1 teaspoon ground coriander
- 1 tablespoon 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 tablespoon of the olive oil and sprinkle with 1/2 teaspoon 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