Just the thing for the season of picky bits. A silky smooth spiced carrot and bean dip topped with crispy butter beans and carrot tops. A beautiful and delicious plate for sharing. Swipe at it with bread or crudités.

Ingredients

1 bunch 6 or 7 smallish leafy carrots (or regular carrots with parsley leaves to garnish)
600g cooked butter beans (boldbeanco queens here), drained
A good pinch ground turmeric
Pinch cumin seeds
Pinch smoked paprika
Half clove garlic
2 tbsp olive oil
1 tbsp tahini
1 tbsp lemon juice
Salt and pepper

Recipe

1. Heat oven to 180c. Remove greens from carrots and wash. Mix the carrots with cumin, paprika, salt and pepper and a little olive oil. Roast until very tender
2. Blend the carrots, beans (keep a few back for garnish) turmeric, garlic, olive oil, lemon juice, salt and pep until very smooth. Do this in batches and scrape down the sides regularly if necessary to get a silky consistency
3. Rinse the remaining butter beans with cold water and pat dry with a cloth. Mix into the remaining oil in the carrot roasting tin and place back in the oven for 10-15 mins until crispy
4. Meanwhile take a small handful of the carrot tops, bash together with a little olive oil and salt in a pestle and mortar or blender
5. Spoon the dip into a bowl, top with the crispy beans, carrot top oil, a few carrot top leaves and a pinch of paprika. Swipe at it with bread or veggies

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