Carrot & Coriander Dip [vegan]

Quick and healthy, this carrot & coriander dip makes a nice change from hummus.

5 from 1 vote

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Prep Time 20

Cook Time 20

Total Time 40

Course Dips & Spreads

Cuisine English

Servings largejar

Calories 123 kcal

Equipment

Blender

oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients

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

Instructions

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

Nutrition

Serving: 75gCalories: 123kcalCarbohydrates: 9gProtein: 4gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 12mgPotassium: 194mgFiber: 3gSugar: 1gVitamin A: 37IUVitamin C: 4mgCalcium: 85mgIron: 3mg

Find this recipe online:

Carrot & Coriander Dip [vegan]

https://theflexitarian.co.uk/recipe-items/carrot-coriander-dip-vegan/