Roasted Carrot and White Bean Dip | Saveur
Carrots are roasted with rosemary and garlic until tender and slightly caramelized, then puréed with cannellini beans to make this earthy–sweet dip.
Ingredients
- 2 cups roughly chopped carrots
- 2 cloves garlic, peeled
- 2 sprigs rosemary
- 2 tbsp. canola oil
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-oz) can rinsed and drained cannellini beans
- 1 <sup>1</sup>⁄<sub>2</sub> tsp. ground coriander
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