Roasted Purple Carrot Dip with a Herby Walnut Crumb

Ingredients

• 6 purple carrots
• 2 tbsp cooking oil
• ½ cup crushed walnuts
• 1 tbsp butter or olive oil
• 1 tbsp fresh rosemary
• 2 tbsp fresh sage
• 1 can cannellini beans
• Juice of 1 lemon
• 2 tbsp olive oil
• 1 tsp salt
• 2 tsp sea salt, preferably flakey but rock is also ok

Method

1. Preheat oven to 180°C
2. Slice the carrots in half lengthwise, coat in cooking oil in an oven tray and roast for 45 minutes
3. Once roasted, transfer onto a plate to cool and set aside
4. Heat a pan on medium heat and toast the walnuts for a few minutes or until they become fragrant. Add the butter/olive oil and herbs into the pan and toast for another few minutes. Transfer onto a plate to cool and set aside
5. Drain the cannellini beans and keep the brine
6. Using a food processor, blend the carrots, beans, lemon juice, olive oil, salt and a few spoons of brine or water. Blend until smooth and add more brine/water if a thinner consistency is desired
7. Once the walnut crumb is cooled, mix through the sea salt
8. Serve the carrot dip and walnut crumb with grilled veges, on a cheese platter, as a spread in a sandwich, with grilled meat… with whatever you desire.