I am a huge fan of making my own dips, mostly because the store bought ones mess with my stomach but I also just think they taste better. Plus, a can of beans is way cheaper than hummus. I usually end up making a batch a week or every other week so that we have something tasty to dip all of our roasted veggies in. If you are meal prepping a lot like me it’s a great idea to make a couple of different sauces or dips that way you don’t notice you are eating the same food all the time because it gets topped with a little extra flava!
This carrot white bean dip would be perfect to bring to a Easter brunch! The carrots give it an awesome orange color and add a little sweetness to the dip. Paired with some cut veggies or your favorite cracker and you are set!
So I attempted to make this dip layered which you can kinda see worked out only slightly successfully. The instructions I have provided below are just for making the dip one color of orange but if you want to experiment with the layering like I did all you have to do is blend all the ingredients except the carrot and then slowly add carrot and then take a portion of the dip out of the food processor at each interval.
- 1 huge tablespoon of tahini
- 1 juice of one lemon
- 3 tbs of olive oil
- 5 tbs of water
- 2 large fresh carrots
- 1 can of Navy Beans
- 1 clove of garlic
- 1 tsp Turmeric
- 1/2 tsp Salt and pepper to taste
- Optional toppings, radish, parsley, and pepitas
- In a food processor combine tahini and lemon juice and blend until the tahini gets fluffy. This is the secret to making your hummus smoother and more whipped in texture.
- Add can of rinsed navy beans, garlic, olive oil, water, turmeric and salt and pepper. Blend until smooth.
- Top with a drizzle of olive oil, sprinkle of turmeric, radish slices, parsley and pepitas.