Carrot, butterbean and caraway dip

Table of contents

Carrot, Butterbean and Caraway Dip

This Carrot, Butterbean and Caraway Dip is a delightful blend of earthy carrots, creamy butterbeans, and aromatic caraway seeds. It’s a unique and flavorful dip that’s perfect for parties, snacks, or as a spread on sandwiches. The combination of sweet carrots and the nutty, slightly peppery taste of caraway makes this dip truly special.

Serving Size and Yield

Serves approximately 6-8 people as a dip.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

3 large carrots, peeled and chopped
1 can (400g) butterbeans, drained and rinsed
2 tablespoons olive oil
1 teaspoon caraway seeds
1 clove garlic, minced
Juice of 1 lemon
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the carrots by peeling and chopping them into small pieces.
Cook the carrots in a pot of boiling water for about 15 minutes, or until they are tender. Drain and set aside.
Heat the olive oil in a pan over medium heat. Add the caraway seeds and minced garlic, sautéing for about 2 minutes until fragrant.
Combine the cooked carrots, butterbeans, sautéed garlic and caraway seeds, lemon juice, salt, and pepper in a food processor.
Blend until smooth, adding a little more olive oil if needed to reach your desired consistency.
Transfer the dip to a serving bowl and garnish with chopped fresh parsley.
Serve with pita bread, crackers, or fresh vegetables.

Additional Notes

For a spicier version, add a pinch of cayenne pepper. You can substitute butterbeans with chickpeas for a different texture. This dip can be stored in an airtight container in the refrigerator for up to 3 days.