Carrot and White Bean Dip

This recipe is a fun twist on the traditional hummus dip. The smokey flavor is a wonderful complement to the sweetness of the carrots. As with most of the recipes I share, it is also quick and easy to make. For my tastes, I prefer a thicker dip and use chickpeas, but really any light colored bean will do, e.g. pinto beans or cannellini beans. With pinto or cannellini beans the dip will be a little thinner, which can make it more ideal for use as a sauce instead of a dip. 

​Roasted garlic is a must for this recipe to come together, but the onions can be kept out if you like. I also love to roast the carrots and onions along with the garlic, but you can of course steam the carrots and onions. This dip pairs well with green peppers and cucumbers but my favorite way to enjoy is as a topping on homemade bread, fresh out of the bread maker! 

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Carrot and White Bean Dip Recipe
vegan, plant-based, gluten-free, refined sugar-free

Ingredients:

• 3 large carrots washed and cut into rounds
• 4 garlic cloves, with peel on
• 1/2 white onion, sliced
• 1 15 oz. can of chickpeas, drained and rinsed
• 2 Tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 1/4 tsp salt

Instructions:

1. Preheat oven to 375°F.
2. Toss the carrots and onions with 1 tsp olive oil and then place carrot rounds and onion slices on a lined baking sheet. The garlic can be roasted in the oven while the carrots and onions are baking. 
3. Bake the garlic cloves for 15 min and carrots and onions for 20-25 min. Remove peel from garlic.
4. Place peeled garlic, carrots, onions, and beans in the food processor along with the rest of the ingredients. 
5. Process until smooth; scraping the sides occasionally.
6. Serve or chill until ready to eat!