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Carrot & Coriander Dip [vegan] by The Flexitarian

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 mins
Cook Time 20 mins
Total Time 40 mins
Course Dips & Spreads
Cuisine English
Servings 1 largejar
Calories 123 kcal

Equipment

  • Blender
  • baking tray

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
Keyword carrot, dip
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