4Tbspextra virgin olive oil + extra to roast the carrots
3garlic cloves - crushed
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