๐ฅ Roasted Carrot & White Bean Dip
Thereโs something about Nantucket in the fall โ the quiet streets, the pink-tinged hydrangeas, the salty air that feels just a bit cooler. I spent the weekend with girlfriends โ dinners at Nautilus and Proprietors, a spa morning at the White Elephant, and one slow night in with an appetizer spread that mightโve been my favorite meal of all. This roasted carrot and white bean dip was part of that lineup โ simple, bright, and perfect alongside a glass of wine and good conversation.
Ingredients
4โ5 large carrots, peeled and chopped
1 (15-oz) can cannellini beans, drained and rinsed
2 cloves garlic, peeled
2 tbsp olive oil, plus more for drizzling
Juice of ยฝ lemon
1 tbsp tahini (optional, but adds great creaminess)
ยฝ tsp cumin
Salt and pepper, to taste
Water, as needed to thin
Fresh herbs for topping
Instructions
Roast the carrots:
Preheat oven to 400ยฐF. Toss chopped carrots and garlic with olive oil, salt, and pepper. Roast 25โ30 minutes, until soft and golden.Blend:
Add roasted carrots and garlic to a food processor along with white beans, lemon juice, tahini, cumin, and a pinch of salt and pepper. Blend until smooth, adding a tablespoon or two of water if itโs too thick. You can also use an immersion blender for this step.Taste and adjust:
Add more lemon juice, salt, or olive oil as needed until itโs bright and balanced.Serve:
Spoon into a shallow bowl, drizzle with olive oil and top with herbs. Serve with crostini, pita chips, or crackers.
Kellyโs Notes
This dip is easy to make ahead โ it actually gets better as the flavors sit. Try topping it with chopped pistachios or a drizzle of olive oil (I love using Graza for this). Itโs a beautiful color on a fall table and pairs perfectly with Brussels sprouts skewers or any roasted veggie appetizer.
Simple, cozy food that brings everyone around the table โ thatโs the heart of Kellyโs Green Kitchen. Whether itโs a girlsโ weekend or a quiet night at home, this oneโs always a hit.
