
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
- Preheat oven to 180°C
- Slice the carrots in half lengthwise, coat in cooking oil in an oven tray and roast for 45 minutes
- Once roasted, transfer onto a plate to cool and set aside
- 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
- Drain the cannellini beans and keep the brine
- 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
- Once the walnut crumb is cooled, mix through the sea salt
- 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.
- Choosing a selection results in a full page refresh.
- Press the space key then arrow keys to make a selection.
- Use left/right arrows to navigate the slideshow or swipe left/right if using a mobile device
Leave a comment