Roasted Carrot and White Bean Dip

So I kind of wish this idea for roasted carrot bean dip came to me before this past weekend, because it would have been a great contribution to the hoards of Superbowl recipes that flew around the food blog universe last week, but alas, some ideas just don’t come to me on demand. This recipe is the direct result of me being sick of eating raw carrots, having bought one of those 5 lb bags, and needing a recipe to avoid “forgetting” them in the fridge and ultimately tossing them out.

From that hearthbread I made a couple days ago, I had some roasted garlic left over (I always roast extra garlic once I’m going to the trouble of turning the oven on for a solid hour), and thought it would be a marvelous idea to mix that with some carrot puree and make a dip. To give the carrot puree extra flavor, I roasted them on a sheet tray first. To give texture to the dip, I added half a can of white beans, which is why the dip looks oddly yellow and not orange…though, I assure you part of the reason for this is my lack of picture-taking ability. The dip really was a more carrot-induced color.

Anyway, add a few flavorings that harmonize these three ingredients (namely, thyme) and toast up some whole grain bread and you’ve got yourself a great, healthy appetizer to add to your party food line-up. Put bowls of salsa and guacamole on the table and your guests will be astounded by how colorful your table looks. Enjoy!

Roasted Carrot White Bean Dip

Makes 2 1/2 cups

1 1/2 lbs carrots, sliced (or use baby carrots ,whole)

1 head garlic, top sliced off about 1/2 inch from the top.

1 can cannellini or broad beans, drained and rinsed with cold water

1 tsp thyme, fresh (fine to subsitute dried)

1/4 cup Parmesan cheese, finely grated

1/4 cup extra virgin olive oil

olive oil, for roasting carrots and garlic, about 2 tbsp

salt and pepper, to taste

toast points, to serve

Method

1. Preheat oven to 350, toss carrots in olive oil in a bowl to coat and spread carrots out on a sheet tray. Wrap head of garlic in foil, and before closing the package, drizzle in a little olive oil (about 1 tsp). Place foil wrapped garlic on the same sheet tray as the carrots and roast for 45 minutes until both the garlic and carrots are completely soft and golden.

2. While the carrots and garlic are roasting, get the rest of your mise en place ready (i.e. open the can of beans, measure your cheese, olive oil and thyme, and make sure your food processor isn’t dusty.

3. Place roasted carrots in bowl of food processor and squeeze garlic cloves out of the head into the bowl, as well. Add beans and thyme and puree until very smooth, but it will never be baby food, so don’t try for that. Add in cheese and extra virgin olive oil, and process until fully incorporated. If the mixture is a little dry, add more olive oil, about a tablespoon at a time. Season with salt and pepper and serve with toast points. Enjoy!

-M