Roasted Carrot and White Bean Dip

Roasted Carrot and White Bean Dip

Roasted Carrot and White Bean Dip

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannelini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips.Helen Rosner

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannellini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. This recipe first appeared in our November 2013 issue along with Helen Rosner's story In the Raw.

Roasted Carrot and White Bean Dip
Carrots are roasted with rosemary and garlic until tender and slightly caramelized, then puréed with cannellini beans to make this earthy–sweet dip.
Yield: makes 2 cups

Ingredients

  • 2 cups roughly chopped carrots
  • 2 cloves garlic, peeled
  • 2 sprigs rosemary
  • 2 tbsp. canola oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15-oz) can rinsed and drained cannellini beans
  • 1 12 tsp. ground coriander

Instructions

  1. Heat oven to 400°. Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes. Transfer to a food processor; discard rosemary. Add cannellini beans, ground coriander, and more salt and pepper; purée until smooth.