Peel and cut the carrots into small pieces. Toss with a little olive oil, cumin, and paprika.
Breakfast
Roasted Carrot and White Bean Dip
A smooth and creamy dip made with roasted carrots and white beans, flavored with cumin, paprika, turmeric, and garlic. Naturally sweet, savory, and full of warm spices.
Easy⏱ 1 h👥 6 servings♨ 200 °C / 392 °F
Method
Roast at 200°C / 390°F for 20–35 minutes, until completely tender.
Thinly slice some of the garlic and fry until golden. Set aside for serving.
Transfer the roasted carrots to a blender. Add the white beans, remaining garlic, turmeric, and a little ginger if desired.
Add the remaining olive oil and salt. Blend until smooth and creamy. If necessary, add a little reserved bean liquid to adjust the consistency.
Transfer to a serving bowl and finish with sesame seeds and crispy fried garlic.
