Carrot and Butter Bean Dip
A flavourful dip, great for lunches, charcuterie boards or BBQs.
This recipe is prepared with:
Ingredients
500 g carrots, peeled, trimmed, finely sliced
2 Tbsp vegetable oil
½ orange, juice of
1 garlic clove, peeled
400 g tinned butter beans, drained, rinsed
70 g vegetable oil
1 tsp ground cumin
1 Tbsp lemon juice
Instructions
STEP 1/2
Preheat the oven to 180°C
Line a baking tray with parchment paper
Spread out the carrots on the baking tray
Drizzle with vegetable oil and orange juice
Add garlic
Mix until coated
Roast for 20 minutes at 180°C.
STEP 2/2
Fit the Knife Blade
Add carrots, butter beans, vegetable oil, ground cumin and lemon juice into the appliance bowl
Select the Puree preset.
Serve.
Substitutions:
Vegetable oil can be replaced with olive oil
Ground cumin can be replaced with ground paprika
Carrot and Butter Bean Dip
A flavourful dip, great for lunches, charcuterie boards or BBQs.
Ingredients
500 g carrots, peeled, trimmed, finely sliced
2 Tbsp vegetable oil
½ orange, juice of
1 garlic clove, peeled
400 g tinned butter beans, drained, rinsed
70 g vegetable oil
1 tsp ground cumin
1 Tbsp lemon juice
FDM73.850SS
Instructions
STEP 1/2
Preheat the oven to 180°C
Line a baking tray with parchment paper
Spread out the carrots on the baking tray
Drizzle with vegetable oil and orange juice
Add garlic
Mix until coated
Roast for 20 minutes at 180°C.
STEP 2/2
Fit the Knife Blade
Add carrots, butter beans, vegetable oil, ground cumin and lemon juice into the appliance bowl
Select the Puree preset.
Serve.
Substitutions:
Vegetable oil can be replaced with olive oil
Ground cumin can be replaced with ground paprika