Carrots the correct way! Well so I like to think… This whole dish in itself is a meal for one. Definitely a great starter, or even a lunch time pick me up.
When I originally made this dish, I forgot about the carrots in the oven and so shrivelled up so much! However, I was not at a loss as they tasted even better than I could have thought and were even sweeter than you could imagine.
This recipe is very similar to my broccoli recipe, but a lot stronger in cumin and are roasted instead.
The butterbean dip is one of my favourite go to dips for when having guests over. It is perfect with crisps and raw veg! Mine is always loaded up with so much garlic, so feel free to cut back if that isn’t your thing.
I finish off the dish with Feta mainly for the saltiness that it brings a the carrot do hold so much sweetness, but if you are opting for vegan maybe opt for an alternative. But they are just as fab without!
Butter Bean Dip Ingredients:
1 Tin of Butter Beans (400g)
4 Garlic Cloves
Sprinkle of Salt
1 Fresh Green Chilli
Half a Lemon
2 TBSP Olive Oil
Bunch of Carrots (700g roughly)
1 TBSP Cumin Powder
1 TBSP Sumac Powder
Sprinkle of Salt
3 TBSP Olive Oil (for coating the carrots)
Handful of Parsley ( Finely Chopped)
100g Feta Cheese (Optional)
Heat the oven to 200°c.
Peel your carrots and place on a baking tray.
Sprinkle over the cumin, sumac & salt.
Pour over the oil, then using your hands massage the seasoning into the carrots. If you feel they are slightly dry, add some more oil.
Place in the oven and allow to cook for 20 minutes. Make sure to check on them!
If you want them really shrivelled leave them for about 35 minutes, but reduce the temperature after 20 minutes to 180°c.
In the meantime, prepare the dip.
Discard the excess water from the butter bean tin.
Place all the ingredients in a blender and blitz till you have a thick paste. Add more oil if its not blending very well.
Remove the carrots from the oven, plate with the dip and sprinkle over the parsley, feta and pomegranates if you are feeling adventurous!