Green Meal

Baked Carrot, Red Pepper and Butter Bean Dip with Bread

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Baked Carrot, Red Pepper and Butter Bean Dip with Bread

Dinner

Sides

A creamy and flavorful dip combining roasted carrots, red peppers, and butter beans, enhanced with warm spices and a hint of tahini. Perfect for serving with fresh vegetables, bread, or crackers.

👥

Serves

2-3

⏱️

Time

☁️

CO2e

Carrots = 0.25kg CO2e per kg

Let's cook it

Ingredients

6 to 7 small carrots with tops (or use parsley if tops are unavailable)
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1 medium red bell pepper
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2 cups cooked butter beans, drained and rinsed
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½ teaspoon ground turmeric
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½ teaspoon cumin seeds
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½ teaspoon smoked paprika
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1 clove garlic
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2 tablespoons olive oil, divided
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1 tablespoon tahini
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1 tablespoon lemon juice
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Salt and freshly ground black pepper, to taste

6 to 7 small carrots with tops (or use parsley if tops are unavailable)
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1 medium red bell pepper
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400 grams cooked butter beans, drained and rinsed
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½ teaspoon ground turmeric
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½ teaspoon cumin seeds
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½ teaspoon smoked paprika
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1 clove garlic
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30 ml olive oil, divided
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15 grams tahini
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15 ml lemon juice
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Salt and freshly ground black pepper, to taste

🗒️ Ingredients

Steps

Prepare the Vegetables:
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Preheat the oven to 350°F (180°C).
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Remove the tops from the carrots, wash thoroughly, and peel if necessary.
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Cut the red bell pepper in half, remove seeds and membranes.
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Roast the Vegetables:
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Place the carrots and red bell pepper halves on a baking sheet along with a handful of the butterbeans (for garnish).
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Drizzle with 1 tablespoon of olive oil and sprinkle with cumin seeds, smoked paprika, salt, and pepper.
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Toss to coat evenly.
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Roast in the preheated oven for 30-35 minutes, or until the vegetables are tender and slightly caramelized.
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Allow to cool slightly.
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Prepare the Dip:
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In a food processor, combine the roasted carrots, red bell pepper, the drained butter beans (not the roasted ones), ground turmeric, garlic, tahini, lemon juice, and the remaining 1 tablespoon of olive oil.
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Blend until smooth, scraping down the sides as needed.
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If the mixture is too thick, add a bit of water or additional olive oil to achieve the desired consistency.
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Season with salt and freshly ground black pepper to taste.
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Prepare the Carrot Top Oil (Optional):
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While the dip is roasting, take a small handful of the carrot tops or parsley, wash thoroughly, and pat dry.
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In a pestle and mortar or blender, bash together the carrot tops or parsley with a little olive oil and a pinch of salt to create a fragrant green oil.
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Serve:
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Transfer the dip to a serving bowl.
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Drizzle with the carrot top oil and garnish with the baked butter beans and a few carrot top or parsley leaves and a pinch of smoked paprika.
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Serve with fresh bread, crackers, or vegetable sticks.

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