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

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

Dip

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

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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