Ingredients
Scale
- 500 g/1 lb of carrots
- 1 cup of cooked white beans
- 2.5 tbsp tahini
- 3 cloves of garlic
- 1 tbsp paprika paste
- 1 lemon, juice
- 1 tbsp balsamic vinegar
- 1 tsp maple syrup
- 1–3 tbsp olive oil (optional)
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp smoked paprika
- 1/4 tsp chili powder
- salt, pepper
For toppings:
- toasted pine nuts
- fresh herbs
- pomegranate seeds, etc.
Instructions
- Cut carrots into 2 cm/1 inch chunks, then arrange them on a baking tray in a single layer. Sprinkle with salt and pepper, and brush with a tablespoon of oil, if using. Bake at 200°C/400ºF for 30-40 minutes, or until carrots are cooked and lightly browned on the edges.
- Add roasted carrots and the rest of the ingredients to a food processor, and blend until creamy. Adjust seasoning to your liking.
- To serve top with parsley, toasted pine nuts, or pomegranate seeds. Enjoy!
- Prep Time: 5 mins
- Cook Time: 40 mins