Snacks are meant to be simple! While I do love spending time in the kitchen and sometimes don’t mind spending hours and hours to make a few little snacks, sometimes it makes sense to just whip up a quick dip, serve it with colorful veggies and call it a day. This is exactly what I did today and as I had some roasted carrots leftover from yesterday's dinner these found their way into my little dip. I am sure the dip would also work with roasted beetroot or maybe even sweet potato – whatever you happen to have leftover.
If you don’t have any roasted veggies waiting to be used, I don’t recommend roasting them only for one portion of this dip. If you make some for the whole village then it is another story, but if only for yourself and a few more people, maybe just do a regular hummus instead – no point in spending time roasting two carrots or one beetroot. But next time you do roast veggies, plan for leftovers!
My favorite beans to use here (and in many other recipes) are butter beans. Lusciously creamy on their own and combined with smooth almond butter and tangy lemon juice they are just irresistible. The creaminess is good combined with something crunchy and I served the dip with freshly cut bell peppers, cucumber, cauliflower, and crispbreads, but feel free to use any crunchy veggies. The dip is also good used as a spread on a sandwich and pretty much anywhere you would normally use hummus.
Carrot and White Bean Dip
Cooking time: 5 minutes
1 large (or two small) roasted carrots
1 jar white beans (butter beans are my favorite)
The juice from ¼ lemon
1 tbsp almond butter
Salt, to taste
Just whizz everything t o a nice hummus-like consistency
Have a try, and add some salt, lemon, or more almond butter until you are happy with the taste.
Enjoy with fresh veggies and crispbreads as a dip or use as a spread on a sandwich.
By Kadri Raig
Kadri is a food blogger and yoga teacher from Estonia. She loves to spend time in the kitchen, but most of her recipes are simple and don’t take more than 20 minutes of active cooking time. She thinks that everybody can find time to cook healthy food at home, it is just a question of planning. "I work in an office full time, teach yoga 7-8 hours a week and write a blog. So if I manage to cook most of my meals, then so do you!" Connect with Kadri and enjoy many more of her delicious healthy recipes on her website here: www.kahvliga.ee.
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