HairyHeaven
Über Member
4 medium (or 3 large) carrots cut into chunks
2 garlic cloves
2 tablespoons smoked paprika
2 tablespoons ground cumin
2 teaspoons turmeric
Zest & juice of a lemon
Can of butter beans (400g) - reserve liquid
Handful of parsley
Add carrots, garlic & spices to a baking tray, add some olive oil & bake at 200C (392F) fanforce for about 30 mins (I let mine get a bit charred on the edges).
Cool slightly before blending
Add the beans, lemon juice & olive oil & blend. Add reserved bean liquid if needed
Finely chop parsley, add lemon zest & olive oil to make a salsa & put on top of dip to serve (you could add an extra crushed garlic cloves here too)
.
2 garlic cloves
2 tablespoons smoked paprika
2 tablespoons ground cumin
2 teaspoons turmeric
Zest & juice of a lemon
Can of butter beans (400g) - reserve liquid
Handful of parsley
Add carrots, garlic & spices to a baking tray, add some olive oil & bake at 200C (392F) fanforce for about 30 mins (I let mine get a bit charred on the edges).
Cool slightly before blending
Add the beans, lemon juice & olive oil & blend. Add reserved bean liquid if needed
Finely chop parsley, add lemon zest & olive oil to make a salsa & put on top of dip to serve (you could add an extra crushed garlic cloves here too)
.
