lemony roasted carrot & white bean dip

Cannellini beans instead of chickpeas 'cause I felt like it!


5 medium carrots (peeled and cut in half)
1 tsp oil
juice and zest of 1 lemon
2 cloves of garlic (finely chopped)
1 tin cannellini beans (rinsed well)
1/4 cup tahini
1/4 cup water
1 tsp salt
1/2 tsp pepper

to serve

50g store bought or create your own 
your favourite crackers or try our recipe for grain-free seeded crackers

Additional Equipment

food processor


1. Preheat the oven to 200C/390F. Place the carrots on a baking tray lined with parchment paper, drizzle with oil and sprinkle with salt. Roast for 30mins.
2. To the food processor add the garlic, lemon juice, lemon zest, salt and pepper. Allow the garlic to marinade in the lemon juice for 5mins. 
3. Once the carrots are cooked add the remaining ingredients and blend until smooth. Adjust the seasoning if necessary and serve topped with pesto and crackers.