White Bean & Carrot Spread/Hummus Or Dip

White Bean-Carrot Dip With Rice Crackers & Veggies

White Bean & Carrot Spread/Hummus Or Dip is delicious as a starter with veggies or crackers; our favorites are assorted veggies along with rice crackers. It is great to spread in sandwiches and wraps also. This gorgeous dip gets its lovely color from the carrots. It is naturally gluten and dairy free as well as oil free; hence guilt free too!

White bean dip is a delicious alternative to the regular hummus made with garbanzo beans and is just as easy to make. It is fabulous!

Notes:

Check this post on cooking beans if you like; cooking beans is not hard and procduces delicious as well as economical results. The best part is that you can put aside or freeze the extras for another time or another dish like Turkish Bean Soup or Greek Fasolatha!

Canned beans maybe used as well; one 15 oz can of great northern or cannelini would probably be about the right amount (please measure to check as I am not sure the amount of beans in a can).

If fresh herbs are not handy, used a couple of pinches of the dried ones.

For a variation, substitute 2 roasted peeled red bell peppers for the carrot.

White Bean-Carrot Dip & Ingredients

Ingredients:

1 1/2 Cup cooked Great Northern Beans 

2 sprigs Each - fresh Oregano and fresh Marjoram

1 sprig fresh Rosemary

1 dried hot Red Pepper (optional)

1 Carrot, peeled and cooked until tender

1 small clove Garlic, peeled and trimmed (optional)

Salt and freshly ground Black Pepper to taste

Optional Garnishes:

1-3 tsp Good quality Extra Virgin Olive Oil

1-2 pinches Paprika or Cayenne

Herb sprigs
Chopped Toasted Nuts 

Method:

If using dried beans, sort the beans, wash and soak in plenty of fresh water. Drain the soaking water, cover with fresh water and cook with the herb sprigs along with the red pepper until soft. When cooled a bit, discard the woody stems of the herbs and the red pepper if using.

Place the peeled garlic if using, with a pinch of salt in the food processor bowl fitted with the metal blade; finely mince the garlic.

Measure out the warm beans and add to the processor bowl along with the salt and pepper. If using canned beans, add a pinch of the herbs as the beans will not have the advantage of being scented with them. Process until finely chopped with a few pulses.

Tip in the carrots and process into a smooth puree using some of the cooking liquid from the beans.

Scrape into a bowl and store tightly covered in the fridge until ready to serve.

Place the white bean dip in a shallow dish; drizzle with a little olive oil if you like and dust lightly with a little paprika or red pepper.

Garnish with the herb sprigs and nuts if using when ready to serve.

Serve with crisp veggies, rice crackers, and/or toasted ciabatta or other good crusty bread, pita bread, etc. Enjoy!!