Roasted Carrot Dip

79 Comments

If you have followed me for any time, you are most likely aware that I prefer a white bean-based dip over one that is garbanzo bean-based, like hummus. The texture is smoother and creamier, in my humble opinion, because of the different bean.

I also don’t think that tahini is the big deal ingredient that most people think it is. (Sorry Elaine and Yotam.) I love it in some things, not in everything.

So if I want a white bean dip or spread, I reach for my favorite – canned Great Northern beans. Then I decide what I’m going to add to it. Hummus eaters make hummus, with tahini and lemon. Same dip, all the time! I like to change things up.

Recently I came across a Roasted Carrot Hummus dip from My Kitchen Witch, and it caught my attention because carrots are one ingredient I haven’t added to white bean dip!

On this blog there are recipes for white bean dip with fresh rosemary, spices, beets, roasted butternut squash, paprika cream, and pumpkin. This just goes to show what can be done to make spectacular and tasty dips. You don’t always have to make hummus!

I’m not using Debi’s recipe, because hers is a hummus. This recipe is a white bean dip. But those roasted carrots got my attention! Thanks, Debi!

Here’s what I did.

Roasted Carrot White Bean Dip

6 small orange and/or yellow carrots
Olive oil
Salt
Pepper
2 cans Great Northern beans, drained
1-2 cloves garlic
1/2 – 1 teaspoon ground cumin
Salt, to taste
Olive oil
Aleppo pepper, optional

Preheat the oven to 400 degrees F.
Scrub the carrots, if necessary, trim the ends, and dry off on a paper towel.

Place the carrots, cut into uniform pieces if necessary, in a jelly roll pan, or baking dish. Drizzle with olive oil and season lightly with salt and pepper.

Roast until the carrots are caramelized but also tender. Sometimes I turn off the oven after the caramelization shows, to let veggies cook all the way through; you don’t want any burnt bits on tender carrots.

Remove the pan from the oven and let cool.

Meanwhile, place the drained white beans in a food processor jar.

Add the cooled carrots, garlic, cumin, and salt. Pulse as much as you can, then slowly add olive oil until there are no pieces of carrot or garlic any longer, and the dip is creamy.

If you like the carrot bits in your dip, process the garlic first, then add the carrots.

Serve immediately with pita bread, pita crisps, crackers, or bread.

You can see in the photo above how creamy and “pourable” this white bean dip is. And it doesn’t thicken and get mealy like garbanzo bean-based dips do.

I sprinkled Aleppo pepper on top of the dip, and for extra color, served it with blue corn chips.

Before I could even wash dishes, my husband had finished the dip! That’s his thumb in the photo.

verdict: Obviously my somewhat picky husband loved this dip, but I concur that it’s outstanding! The carrots add a subtle sweetness.

Note: I’ve never found that Hummus or white bean dips keep in the refrigerator. The garlic gets an off taste from oxidation, I presume, and it never tastes as good as when it’s just made. I recommend only making what you plan on eating on the same day.

79 thoughts on “Roasted Carrot Dip

    • I didn’t include links, but you can search my blog or check out the recipe index for variations of white bean dip. Simply garlic and chopped rosemary, or adding roasted red bell peppers, tahini and lemon just aren’t necessary. The bean is so much smoother and creamier, which is why I never order hummus out – it’s always dry and mealy.

      Liked by 1 person

  1. Like you I often use beans other than chickpeas in dips, a favourite being butter beans, and I’ve also made roasted veg dips, but always adding the tahini too. I do like tahini! But this sounds like a wonderful alternative way of making dips and I’m sure it tastes delicious.

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    • That’s my point. In my experience, when people add ingredients to hummus, they still keep the tahini and lemon. I love hummus, but it’s not always required in a bean dip, and omitting them allows for even more creativity!!!

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  2. Ha ha! Funny to see my name next to the great man’s!!!
    For me, I’ve never managed to make a white bean dip that wasn’t grainy, I’ve never managed it make it as smooth as something chickpea based :(
    I’m happy to try again though…but you’ll never move me on tahini ;)

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  3. That dip looks delicious Mimi. So creamy and mixing carrots with the beans is such a great idea. Just give me a spoon. Great tip about refrigerating, had no idea that the bitter taste is caused by oxidation.๐Ÿ˜๐Ÿ˜๐Ÿ˜

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  4. What a clever idea to use roasted carrots in this fantastic dip! We love white bean dips (or cannellini, as we Italian call the white beans). It really is smoother and creamier. I can just imagine how good it tastes adding the roasted carrots!

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  5. White bean dips are awesome! I do like tahini, but it’s used way too much these day IMO. Love the roasted carrots in this — such nice flavor. Thanks!

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  6. This dip looks delicious, I like the use of roasted carrots! I have all these ingredients I need to give this a try! Take care.

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  7. Mimi, I got hooked on hummus years ago before it became a “thing.” My husband’s sister married into a Middle Eastern family and that was my intro to hummus, tabbouleh and all sorts of things that used to be unusual. Now hummus is sold in grocery stores and every potluck has several tubs of store-bought hummus! But I’ve never met a bean I didn’t like, so a lovely white bean dip like this one sounds good to me.

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  8. I, too, really like white bean dips โ€“ and the tahini is it necessary for me, either. However, that said, I do like baba ghanouj with tahini and lots of lemon! I need to try your carrot and being version, because my current version is just carrots butter and cumin!

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    • Well baba ghanouj is pretty fabulous. As is hummus. I just prefer great Northern beans, and a variety of different flavored and seasoned dips. So little time….

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