This dip is amazing hot or cold! It’s a bit spicier when hot and a bit more sour (from the lemon when chilled). This recipe calls for mixed beans I use Ceres Organics Mixed beans which has chickpeas, borlotti, pinto, red kidney and cannellini but any can of mixed bean would do!

This dip is great if you are setting up a platter for family/friends and its a great dish to take over to someone else’s house. This dip is so tasty everyone has it on toast or in sandwiches the next day!

Roasted Mixed Bean Carrot Dip

• 1 medium carrot

• 2 cans mixed beans (rinsed)

• 3 cloves of garlic

• 1/2 teaspoon dijon mustard

• 1 teaspoon smoked chipotle powder

• 1 tablespoon apple cider vinegar (white or red wine vinegar would do)

• 3/4 cup water

• 1/3 extra virgin olive oil plus 5 tablespoons

• Zest and juice of 1 lemon

• Small hand full of fresh mint

• Small bunch of fresh chives

• Pinch of fresh thyme

• Sprig of rosemary

• Salt & cracked pepper for seasoning

• Directions

1. Preheat oven to 180 degrees C / 355 degrees F fan bake.

2. Wash & peel the carrot. Chop carrot diagonally into pieces that are about 1 cm/ half a inch in width. Place in oven proof dish drizzle with 2 tablespoons EVOO, season with salt & pepper. Cover with tin foil and place in the oven. Remove tin foil after 10 - 12 minutes (once the carrots feel tender) and place carrots back into the oven for another 8 - 10 minutes or until the edges are crispy and delicious.

3. Spread mixed beans and garlic out on a baking tray, drizzle with the 3 tablespoons of extra virgin olive oil. Sprinkle smoked chipotle powder, salt, pepper, rosemary & thyme (dry herbs work just as well, so don’t worry about having fresh herbs).

4. Cover mixed beans with tin foil, this part is important because otherwise the beans will dry out quicker than the garlic cooks. Place in oven for 12 - 16 minutes depending on your individual oven.

5. Set aside 2 tablespoons of the roasted mixed beans, these are for garnishing.

6. Place the rest of the roasted mixed beans, garlic, rosemary and thyme into a food processor or blender (I just use a mini blender personally). Add to the blender EVOO, apple cider vinegar, the zest plus juice of a lemon, mustard, mint, chives and half of the water.

7. Add a little salt & cracked pepper. Blend it all up! Add the rest of the water as needed till you get your preferred consistency but it should be thick enough to spread on a cracker.

8. Now for the pretty part if your that way inclined! Place all the dip on a plate and smooth it into a circle with the back of a tablespoon, making a small well in the middle of the dip. Carrots go in the middle and sprinkle over the roast beans you set aside earlier, if you have any left over fresh herbs sprinkle on top. Voila!