½ pound carrots
1 ½ cup white beans, drained and rinsed if using canned (reserve the liquid)
2 tablespoons olive oil
4 cloves roasted garlic
2 tablespoons lemon juice
½ teaspoon smoked paprika
½ teaspoon ground cumin
¼ teaspoon smoked salt
Lundberg Grounded Snacks Pink Himalayan Salt, for serving
- Give the carrots a good scrub and cut into 1” pieces. Steam the carrots until tender and place in a blender or food processor along with the white beans, roasted garlic, lemon juice, smoked paprika, cumin, and the smoked salt. Blend until smooth, adding a splash of bean liquid as needed to help the dip puree.
- Transfer the dip to a bowl and top with sliced scallions, olive oil, and a sprinkle of smoked paprika.