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WHITE BEAN HERB DIP with MAPLE GLAZED CARROTS

“A quick and easy dip with the natural sweetness of glazed carrots and the crunch of roasted chickpeas. Perfect served with vegetable sticks, corn chips, or warm pita bread.”
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Prep Time 17 minutes
Servings 4 to 6 people

Equipment

  • 1 Blender
  • 1 small saucepan
  • 1 sheet tray with baking paper
  • 1 serving platter

Ingredients
  

PREPARE GARNISHES

MAPLE MUSTARD GLAZED CARROTS

Prepare 12-15 baby carrots was and slice each carrot in half

GLAZE

  • 2 tablespoon plant butter
  • 3 teaspoons maple syrup
  • 2 teaspoons Dijon mustard (optional)
  • 1/2 teaspoon salt

TURMERIC COATED CHICKPEAS

  • 1/2 cup cooked chickpeas
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon light tasting oil
  • salt for seasoning

WHITE BEAN DIP

  • 400g cooked white beans, drained and rinsed (choose cannellini, lima, butter bean or great northern bean)
  • 1 medium size bunch fresh Italian parsley or coriander, finely chopped (save some for garnish)
  • 50g or 1/4 rip large avocado
  • 2 tablespoon spring water
  • 2 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • 1/2 teaspoon salt or to taste

Instructions
 

METHOD FOR GLAZE

  • *Preheat oven to 180 °C (350 °F). 
    *Line a baking sheet with parchment paper.
    *Slice each carrot in half
    *Melt the butter in a small saucepan over low heat, then remove from heat.
    *Whisk in maple syrup, Dijon mustard (if using), and salt until smooth.
    *Place carrots in a large bowl and toss with the glaze until well coated.
    *Spread carrots in a single layer on the prepared baking sheet.
    *Bake for 20–25 minutes, or until tender and lightly caramelised.
    *Remove from oven, and let cool.

METHOD FOR CHICKPEAS

  • *Place chick peas into a small bowl add rest of ingredients
    *Toss until well coated
    *Place chickpeas on a baking sheet 
    *Bake at 180°C or 350°F for 15-20 minutes
    *Remove from oven and let cool.

METHOD FOR BEAN DIP

  • *PLace all ingredients into a blender, blend on high.
    *Scrape down the sides and continue blending until smooth, add a little more water if blades are not turning.
    *Test for flavor, add more salt if required.

PLATE UP

  • *Spoon bean dip onto a serving plate and smooth out to edges
    *Arrange glazed carrots on top of dip
    *Sprinkle baked chickpeas next
    *Garnish with extra parsley tossed in a little olive oil