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Carrot Butter Bean Dip

Difficulty: Beginner
Description

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

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
  1. 1
    Oven: preheat to 200°C (400°F). Add carrots to a tray with olive oil and salt.
  2. 2
    Add the halved garlic bulb, cut side down, drizzle with oil. Roast for 30–35 minutes until soft.
  3. 3
    Alternatively air fry at 190°C (375°F) for 20–25 minutes, shaking halfway, until soft and lightly caramelised.
  4. 4
    Squeeze the garlic out of the skins. Add to a blender with carrots, butter beans, olive oil, lemon juice, cumin, and turmeric.
  5. 5
    Blend until smooth, adding water if needed.
  6. 6
    Stir through most of the parsley. Taste and adjust seasoning.
  7. 7
    Serve with remaining parsley and olive oil.
Read it online: https://wayfarerspantry.com/thepantry/recipe/carrot-butter-bean-dip/