Name: Carrot Butter Bean Dip
Ingredients: 400 g carrots , cut into 2cm thick rounds; 200 g butter beans; 1 whole garlic bulb, halved through the middle; 1 tsp ground cumin; 1/4 tsp turmeric; 1/4 cup Small bunch parsley, finely chopped; 2 tbsp olive oil; 1 tbsp or 2 lemon juice; 2 tbsp or 4 water

Carrot Butter Bean Dip

This recipe is originally featured in a youtube video here: https://www.youtube.com/watch?v=6FrHPcuDM4o Copied here for your convenience.

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Difficulty: Beginner

Ingredients

Vegetable

400 g carrots , cut into 2cm thick rounds (about 4 cups)

Creamy Component

200 g butter beans (1 cup)

Flavourings

1 whole garlic bulb, halved through the middle
1 tsp ground cumin (optional)
¹⁄₄ tsp turmeric
¹⁄₄ cup Small bunch parsley, finely chopped

Fat

2 tbsp olive oil (plus extra for roasting)

Acid

1 tbsp or 2 lemon juice

To Loosen

2 tbsp or 4 water (if needed)

Instructions

Oven: preheat to 200°C (400°F). Add carrots to a tray with olive oil and salt.
Add the halved garlic bulb, cut side down, drizzle with oil. Roast for 30–35 minutes until soft.
Alternatively air fry at 190°C (375°F) for 20–25 minutes, shaking halfway, until soft and lightly caramelised.
Squeeze the garlic out of the skins. Add to a blender with carrots, butter beans, olive oil, lemon juice, cumin, and turmeric.
Blend until smooth, adding water if needed.
Stir through most of the parsley. Taste and adjust seasoning.
Serve with remaining parsley and olive oil.