Two tins of butterbeans lurking in my cupboard were the inspiration for this Carrot & Coriander Dip.
After a long weekend away, there was not much food to go by. We were craving something quick and healthy. Rummaging through the fridge I found carrots and coriander which I thought would be perfect for it.
It has been a big hit, my husband having now claimed the whole jar for himself.
If the dip gets too thick when you are making it, just add more water so it is easier to blend.
This carrot & coriander dip makes a nice change from hummus and is great on breadstick, pitta bread or as a sandwich filler.
Carrot & Coriander Dip [vegan]
- baking tray
- 500 g organic carrots
- 800 g can of butterbeans
- juice of 3-4 lemons
- 4 Tbsp extra virgin olive oil + extra to roast the carrots
- 1 Tbsp tahini
- 3 garlic cloves – crushed
- 2 tsp ground coriander
- 1 tsp ground cumin
- plenty of fresh coriander
- salt & pepper
- Preheat the oven at 200C/400F/Gas 6.
- If you are not using organic carrots, then you need to peel them. Otherwise just cut the tips off.
- Cut the carrots in 0.5cm slices [0.2 inches].
- Spread on a baking tray, drizzled with some olive oil. Cook for 15-20 mins until soft.
- When cooked, transfer the carrots to a blender and whizz to a paste.
- Rinse and drain the butterbeans.
- Add the butterbeans to the blender with tahini, crushed garlic, juice of 2 lemons, olive oil, ground coriander and ground cumin. Whizz to a paste. Add some water 1 tablespoon at a time if it gets too thick. 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 servin
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