Roasted Carrot-Ginger White Bean Spread with Beets, Dill, & Basil
The perfect blend of sweet carrots, tangy baby ginger, white beans, tahini, and a touch of Calabrian chilis. A wonderful spread for toasted pita with roasted beets or your favorite sandwich.
Equipment
- Blender
Ingredients
- 2 cups roasted carrots (approximately 8 medium carrots)
- 1 1/2 cups cooked Cannellini beans (or use canned)
- 2 inches baby ginger* (see note if using regular store bought ginger)
- 2-3 tsp tahini
- 2 tsp Calabrian chilis (or substitute red pepper flakes)
- 2 lemons juiced
- 1 cup water as needed to thin
- 4 ice cubes
- salt and black pepper to taste
Instructions
Roasting Carrots
- Peel carrots and remove ends. Heat oven to 425 degrees F.
- Roast whole carrots for approximately 40 minutes until slightly browned and tender.
- Remove from oven and roughly slice for blending.
- If preparing roasted beets to serve with the dip: remove ends from beets and wrap each beet in foil. Roast in oven with the carrots. Depending on the size of the beet they could take up to 90 minutes to cook. I like to use baby beets as they cook faster and I find their taste to be sweeter.
Carrot Ginger White Bean Spread
- Add carrots, beans, ginger, tahini, chilis or red pepper flakes if using, lemon juice, pinch of salt, and 1/2 cup of water to a blender.
- Process until smooth. Add ice cubes and blend again. Taste and add more salt or red pepper. If needed add the remaining 1/2 cup of water to reach desired consistency.
Serving Suggestions
- This spread pairs wonderfully with roasted beets and fresh basil and dill. Use on your favorite sandwich or as a dip for assorted vegetables.
Notes
*Baby ginger is harvested earlier than mature ginger that is found in the stores. Baby ginger does not need to be peeled and has a milder flavor. If using mature ginger from the store start with 1/2 inch peeled and add more to taste.