Roasted Carrot & Broad Bean Dip
Give the hummus a rest and try out this delicious veggie dip. It’s super quick to prepare and delicious with crudites, crisps and crackers.
Ingredients
3 medium sized carrots
150g tin of broad beans - drained
100ml littleseed Stir Fry Oil (plus extra for roasting carrots)
25ml water
Pinch of salt & pepper
Method
Pre-heat the oven to 200C / Fan 180C / Gas Mark 5.
Slice and peel the carrots, cut into 3cm rounds, place on a baking tray and drizzle with littleseed Stir Fry Oil, sprinkle with a pinch of salt & pepper, then roast for around 30 mins or until soft and golden.
Once cooked, leave the carrots to cool.
Add the carrots, broad beans, water, littleseed Stir Fry Oil, salt & pepper to a bowl and whizz with a handheld blender, or add everything to a food processor and blend to a consistency similar to hummus.
Serve with crisps, bread sticks or as a sandwich filling
Prep Time
10 minutes + cooling time
Cooking Time
30 minutes
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