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Roasted Purple Carrot Dip with a Herby Walnut Crumb

  • 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
  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.

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