White Bean Herb Dip with Maple Glazed Carrots

A quick and easy dip with the natural sweetness of glazed carrots and the crunch of roasted chickpeas. Perfect served with vegetable sticks, corn chips, or warm pita bread.

EQUIPMENT: 1 blender, 1 small saucepan, 1 sheet tray with baking paper, 1 serving platter

PREPARE GARNISHES

Maple Mustard Glazed Carrots

PREPARE 12-15 BABY CARROTS WASH AND SLICE EACH CARROT IN HALF

GLAZE

2 tablespoons plant butter

3 teaspoons maple syrup

2 teaspoons Dijon mustard (optional)

½ teaspoon salt

METHOD

*Preheat oven to 180 °C (350 °F).

*Line a baking sheet with parchment paper.

*Slice each carrot in half

*Melt the butter in a small saucepan over low heat, then remove from heat.

*Whisk in maple syrup, Dijon mustard (if using), and salt until smooth.

*Place carrots in a large bowl and toss with the glaze until well coated.

*Spread carrots in a single layer on the prepared baking sheet.

*Bake for 20–25 minutes, or until tender and lightly caramelised.

*Remove from oven, and let cool.

TURMERIC COATED CHICKPEAS

1/2 cup cooked chickpeas

1/4 teaspoon turmeric powder

1 teaspoon light tasting oil

Salt for seasoning

METHOD

*Place chick peas into a small bowl, add rest of ingredients

*Toss until well coated

*Place chickpeas on a prepared sheet tray with baking paper

*Bake at 180°C or ( 350°F) for 15-20 minutes

*Remove from oven and let cool.

WHITE BEAN DIP

INGREDIENTS

400g cooked white beans, drained and rinsed

(choose, cannellini, lima, butter bean or great northern bean)

1 medium size bunch fresh Italian parsley or coriander, finely chopped (Save some for garnish)

50g or 1/4 ripe large avocado

2 tablespoon spring water

2 tablespoon fresh lemon juice

1 tablespoon tahini

1/2 teaspoon salt or to taste

METHOD

*Place all ingredients into a blender, blend on high.

*Scrape down the sides and continue blending until smooth, add a little more water if blades are not turning.

*Test for flavor, add more salt if required.

PLATE UP

*Spoon bean dip onto a serving plate and smooth out to edges

*Arrange glazed carrots on top of dip

*Sprinkle baked chickpeas next

*Garnish with extra parsley tossed in a little olive oil

print recipe