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 

1. Pre-heat the oven to 200C / Fan 180C / Gas Mark 5.

2. 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.

3. Once cooked, leave the carrots to cool. 

4. 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. 

5. Serve with crisps, bread sticks or as a sandwich filling

Prep Time

10 minutes + cooling time

Cooking Time

30 minutes

If you try this recipe we’d love to know what you think. Get in touch or share a photo with us on our socials.