Roasted carrot dip

Roasted carrot dip

Total: 1 hr 10 Min. | Active: 15 Min.
vegan, lactose-free, gluten-free, Low Carb
Nutritional value / person: 188 kcal
, Fat: 11 g
, Carbohydrate: 14 g
, Protein: 4 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Carrots

400 g baby carrots
2 garlic cloves, pressed
1 tbsp olive oil
¼ tsp salt

Dip

1 tin white beans (approx. 400 g), rinsed, drained
3 tbsp olive oil
2 tbsp water
1 tbsp lemon juice
1 pinch smoked paprika
½ tsp salt
15 g Micro greens (e.g. mild)
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How it's done

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Carrots

Mix the carrots with the garlic and oil on a baking tray lined with baking paper, season with salt.

To roast

Approx. 55 mins. in the centre of an oven preheated to 180°C.

Dip

Puree the beans until smooth along with 3/4 of the carrots and the oil, water and lemon juice, season. Serve the dip in a bowl, top with the remainder of the carrots and the micro greens.

Good to know
Serve with: Crispbread for dipping.

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