Roasted Carrot and White Bean Dip

Name: Roasted Carrot and White Bean Dip
Total time: PT0D0H0M
Yield: makes 2 cups
Ingredients: 2 cups roughly chopped carrots; 2 cloves garlic, peeled; 2 sprigs rosemary; 2 tbsp. canola oil; Kosher salt and freshly ground black pepper, to taste; 1 (15-oz) can rinsed and drained cannellini beans; 1 1 ⁄ 2 tsp. ground coriander

Serves
makes 2 cups

HELEN ROSNER

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannellini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. This recipe first appeared in our November 2013 issue along with Helen Rosner's story In the Raw.

Ingredients

2 cups roughly chopped carrots
2 cloves garlic, peeled
2 sprigs rosemary
2 tbsp. canola oil
Kosher salt and freshly ground black pepper, to taste
1 (15-oz) can rinsed and drained cannellini beans
1 ¹⁄₂ tsp. ground coriander

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Instructions

Step 1

Heat oven to 400°. Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes. Transfer to a food processor; discard rosemary. Add cannellini beans, ground coriander, and more salt and pepper; purée until smooth.

Heat oven to 400°. Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes. Transfer to a food processor; discard rosemary. Add cannellini beans, ground coriander, and more salt and pepper; purée until smooth.