A great dip for parties and a good side for any family dinner. The Roasted Carrots just enhances the sweetness of the dip alongside with the white beans that just thickens it leaves this heavy after taste leaving you begging for more.
Yields: Makes Servings and 2 cups of the dip
Ingredients:
- 2 cups Carrots, roughly chopped
- 2 cloves Garlic, peeled
- 2 sprigs Rosemary
- 2 tbsp. Canola oil
- Salt and pepper to taste
- 1 (15-oz.) can of Cannellini beans, drained and rinsed
- 1 ½ tsp. Ground coriander
- 2 tbsp. Water
Method of Preparation:
1. Preheat the oven to 400°F.
2. Toss in the carrots, garlic, and rosemary with the canola oil. Plus salt and pepper on a baking tray. 3. Put the baking tray in the oven and cook them for about 20 minutes or roast until tender.
4. Transfer the vegetables into a food processor or a blender. Remove the rosemary before blending. 5. Add the cannellini beans and ground coriander. Blend. Add salt and pepper to taste. If the puree is too thick. Add 1 tbsp. of water. Until desired consistency.
6. Serve with a side of chips or pita bread. Enjoy!
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