I always look for carrots with attached stems to make this dip. It is smooth and creamy, has a little spice from the carrot tops, and is packed full of nutrients.
Carrot tops have 6 times more vitamin C than the carrot does. They also provide you with vitamins A and K, as well as potassium and iron.
You can serve this dip with crackers, homemade bread rounds, pita chips, bagel chips, and crudités, and I often make crispy parmesan carrots to go with it.
Carrot Top White Bean Dip
Smooth and creamy with a touch of spice from the carrot greens and packed full of nutrients
Equipment
- 1 food processor or blender
Ingredients
- 1 cup packed carrot greens, removed from their stems, and washed
- 1 can white beans i like large lime beans
- 1/4 cup shredded parmesan cheese
- 1 lemon the zest and juice
- hot sauce, just a few shakes
- 2 garlic cloves
- 1/4 cup olive oil
- kosher salt and fresh cracked pepper
Instructions
- Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Add all ingredients to a food processor and whiz until a thick paste. You might need to stop and scrape the sides down a few times.
- Slowly add the cold water.
- Add more water if needed.
- Taste and add more salt and pepper if needed
- I like to serve mine with a bit of extra parm grated on top and a swirl of olive oil.
- Serve with crackers, bagel chips, crudités, crispy parmesan carrots, or toasted bread rounds.
Tried this recipe?Let us know how it was!