Roasted Carrot Dip

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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.

Mediterranean Layered Dip

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A while back my friend had a happy hour at her house, and she served a Mediterranean-inspired dip. She’s a funny person, my friend. She claims to hate cooking, but she always serves the best and prettiest food, and even offers signature cocktails.

She’s also an expert at entertaining – to the point that once she had pressed fresh flowers between glass plates for a spring girls’ lunch at her home. I think she’s in Martha-Stewart-wanna-be denial…

Most of us are familiar with the 7-layer dip; sometimes the number varies. It’s Mexican, or Mexican-American, and typically contains layers of refried beans, guacamole, tomatoes, salsa, sour cream, maybe seasoned ground beef, and so forth. If you love all of those ingredients, then you would love the dip, served with tortilla chips and margaritas.

My creative friend, however, was inspired by a recipe she’d seen in a magazine, and created a multi-layered dip using Mediterranean ingredients. It was fabulous.

We can’t find the recipe, so I’m creating this version with my own favorite ingredients from that part of the world. Whatever you use, you just can’t go wrong.

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Mediterranean Layered Dip

White bean dip, or hummus, preferably home-made
Cucumber
Tomatoes
Goat or feta cheese
Kalamata olives, sliced
Toasted pine nuts
Diced shallots
Pita pockets

Begin with having a plate or shallow bowl for serving. Place the white bean dip or hummus on the serving dish. I have had decent store-bought hummus, but I simply made a garlicky white bean dip. Smooth out the white bean dip.


Prepare the cucumber by removing the seeds. This can be done with a knife, or simply with a melon baller or small spoon. Cut up the cucumber and place on paper towels to drain.


Prepare the tomatoes by de-seeding them as much as possible, then cutting them finely, and placing them on paper towels to drain. Have all of the other ingredients on hand.


Begin the layering process by adding the cucumber and then the tomatoes.
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Add the crumbled goat cheese and drizzle with a little olive oil if desired.
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Then add the olives, pine nuts and shallots.

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Serve with pita triangles cut from pita breads. Alternatively, half the triangles, drizzle with olive oil, and toast until lightly browned for a crisper pita “chip.” (The photo below right shows the pita triangles halved, but not yet toasted.)


It was a hot day when I made this dip, so I served a rosé.
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The fun wth this recipe, is that you can substitute ingredients as you wish. Capers instead of olives, roasted red peppers instead of tomatoes, grilled artichokes, and more.

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You can top the dip with black pepper, oregano, sumac, za’atar, or a chiffonade of fresh basil.


Just stick with Mediterranean ingredients and you’ll love it!

Another White Bean Dip!

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Last year, for the first in my whole life, I started seeing pumpkin hummus recipes all over the place. And it kind of made me mad. Because why hadn’t I thought of this?

I love pumpkin. And I thought I’d made just about everything possible with pumpkin. When my kids were young I was very adept at sneaking pumpkin into so many different kinds of dishes, because to me, it was just another vegetable that would boost the nutritional value of whatever I was “hiding” it in, whether is was soups or stews or pancakes or oatmeal. Sometimes things got a little orange, but kids aren’t as scared of orange as they are green.

But even now, with kids grown and gone, I still use a lot of canned pumpkin, but I never thought about adding it to hummus! Why not?

I’ve presented white bean dips on my blog before, because I honestly prefer them to hummus. I love a good hummus, with the lemon and tahini additions. But with white bean dip, there’s just so much more that you can do. My favorite ways are a spicy version using cumin, coriander, and cayenne, that was actually published in Gourmet magazine, and an herby way I make white bean dip in the summer, using fresh rosemary. Those seem to be the most popular variations for which I get requests from my family. But now I’m going to have to add another to that list. Pumpkin White Bean Dip.

Oh, this might not be a popular statement, but I also prefer white beans over garbanzos. They process smoother; they’re never pasty or dry.

What I use for my white bean dips are canned white beans. I typically buy great Northern beans, but you can opt for the more expensive canellini beans just as well. The only rule is that they must be well rinsed and drained before using. And a good olive oil is also a must.

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And for today’s dip, the inclusion of pumpkin, except in this case, since it’s January, I’m actually using butternut squash. Same difference. They’re both beautiful, orange winter squashes. I still have some canned pumpkin in my pantry, and I’m pretty sure it would work well. But I wanted to roast the butternut squash first for some extra flavor. It just takes a little more planning.

So here’s what I did.

White Bean Dip made with Butternut Squash

A chunk of peeled butternut squash, about 10 ounces
Olive oil
Salt
Pepper
1 – 15 ounce can of white beans, rinsed and well-drained

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2 cloves garlic, peeled, coarsely chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt
More olive oil
Pita chips for serving

Pre-heat the oven to 375 degrees.

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Place the butternut squash in some foil. I actually used 4 thick slices from the non-seedy part of the squash. Drizzle with a little olive oil, and season with salt and pepper. Place the foil packet in the oven for a couple of hours. There should be some caramelization on the squash. I could have roasted it a simply in an open dish, but I didn’t want the squash to dry out. When you’re done it should look about like this.

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Let the squash cool, then place it in the food processor jar. Add the drained beans, garlic, cumin, and salt.

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Process until smooth, adding a little olive oil at a time. White bean dip should be soft and smooth, but not runny. It also shouldn’t be pasty thick. That’s why I always pour in oil slowly. You can’t overprocess the dip; if anything, it will just get smoother. So take your time doing it. Using a rubber spatula, scrape the dip out into a serving bowl.

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It’s a really good dip with pita crisps.
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For a little color, I sprinkled some paprika on the top, but this is completely optional. Enjoy!

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Note: This dip can be doubled or tripled. I always serve white bean dips within a couple hours of making them.

verdict: Like I said above in the post, this will be one of the top favorite requested dips in my house, as soon as everyone has tried it. I think the roasted butternut squash made a significant difference, but I’ll try it once with canned pumpkin or canned sweet potatoes just to see.