Rosemary-Roasted Carrot, Garlic and White Bean Dip
This Rosemary-Roasted Carrot, Garlic and White Bean Dip is a super versatile dip for lots of crackers, including our Chili Oil Rubbed Flatbread Crackers.
Course
Appetizer
Prep Time3hours14minutes
Cook Time3hours14minutes
AuthorChris Scheuer
Ingredients
2 15-ouncecans cannellini beans
1cuppeeled and roughly chopped carrots(or use baby carrots)
4large cloves garlicpeeled and left whole
2tablespoonsextra virgin olive oil
1teaspoonsea salt
2 2-inchsprigs rosemary
zest of 1 lemon
2tablespoonslemon juice
2tablespoonswater
2teaspoonsfinely chopped fresh rosemary
1teaspoonground coriander
1teaspoonSriracha
Instructions
Preheat oven to 400˚F. Line a medium size roasting pan or sheet pan with foil.
Pour both cans of beans into a colander and rinse well. Set aside to drain while proceeding with recipe.
Place carrots, olive oil, sea salt and garlic cloves in prepared pan and stir to coat. Place in oven and roast for 20 minutes or until carrots are almost tender. Add drained beans and rosemary sprigs, tucking the sprigs under the veggies a bit. Roast another 5 minutes then stir and return to oven for 5 more minutes, again tucking rosemary under the carrot/bean mixture. Remove from oven and set aside to cool for 10 minutes.
After cooling period, remove rosemary sprigs and place roasted carrot/bean mixture along with all other ingredients in the bowl of a food processor. Puree until very smooth. If mixture is too thick, add more water, just a few drops at a time till you reach a spreadable consistency. Serve at room temperature with crackers and/or fresh veggies.