Nourishing, versatile, and perfectly layered with flavor. This Roasted Carrot Pistachio White Bean Dip is ideal for any occasion.
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This Roasted Carrot Pistachio White Bean Dip is perfect for any occasion. It’s ideal as an appetizer before a holiday dinner (Thanksgiving, hint hint), as an afternoon snack, or even as a component of a larger meal. It has the texture of hummus but has a unique flavor profile thanks to cumin-roasted carrots and umami-rich pistachios. You won’t be able to get enough!
Roasted Carrot Pistachio White Bean Dip Ingredients
Carrots: I prefer to use whole carrots, peeled and sliced, because they’re way cheaper and stay fresh for way longer. However, baby or pre-chopped carrots totally work if that makes your life easier (and I’m all about making your life easier).
Olive Oil: A splash for roasting the carrots and another splash for blending with the pistachios.
Cumin: Adding this spice to the carrots before roasting will deepen the whole flavor of the dip.
Pistachios: Dry-roasted is preferred! Again, this will deepen the umami-rich flavor.
White Beans: Any variety works! The three most common types are cannellini, navy, and great northern.
Lemon Juice: For acid and brightness.
Garlic: You know I’m never gonna skip the garlic.
Red Pepper Flakes; For a bit of a kick.
Salt and Pepper: For roasting the carrots and finishing off the entire dip.
Keys for Success
This dip is by no means rocket science, but there are a few key components that will level up the flavor big time.
- The Carrots: Roast ’em until they’re soft and slightly charred. You don’t want to shortcut this step!
- The Cumin: If you want that real depth of flavor, toss the carrots in the cumin before roasting.
- The Pistachios: Make sure they’re blended until completely smooth, like nut butter! This will create a gorgeous consistency.
- The Garlic: After you make your pistachio “butter,” add the garlic and lemon juice to the food processor and blend until smooth. Set it to the side for at least 10 minutes to macerate. In other words, the lemon juice will soften any sharp garlic flavor (no garlic breath, please!). I learned this method from Cookie and Kate.
If you make this Roasted Carrot Pistachio White Bean Dip, feel free to leave a rating, review, question, or concern! This helps me perfect my recipes even more for you, the reader. You can also connect with me on Pinterest, Instagram, and TikTok.
More Incredible Appetizers
- Healthier Caramelized French Onion Dip
- The Very Best Vegan Garlic Bread
- The Best Vegan Queso
- Healthier Jalapeño Poppers
Roasted Carrot Pistachio White Bean Dip
Equipment
- Cutting Board
- Chef's Knife
- Baking Sheet
- Food Processor
Ingredients
- 1 cup carrots washed, peeled, and sliced into 2-inch pieces
- 2 tbsp extra virgin olive oil divided
- ½ tsp cumin
- ½ tsp sea salt divided
- freshly ground black pepper
- ⅓ cup dry roasted pistachios
- ¼ cup lemon juice freshly squeezed if possible
- 3 cloves garlic peeled
- 1 15-oz can white beans drained and rinsed
- ¼ tsp red pepper flakes
Instructions
- Preheat oven to 425° F and line a baking sheet with parchment paper. Toss carrot slices with one tablespoon olive oil, ½ tsp cumin, ¼ teaspoon salt, and freshly ground black pepper. Roast for 20 minutes, or until the carrots are softened and slightly charred.
- While the carrots roast, add pistachios and remaining tablespoon of olive oil to the bowl of a food processor and blend until a paste or butter forms.
- Add the lemon juice and garlic to the food processor and blend until completely smooth, another 30 seconds or so. Set to the side while the carrots finish roasting, at least 10 minutes (allowing the garlic to marinate in the lemon juice will soften any harsh flavor).
- Add roasted carrots, drained white beans, lemon juice, garlic, remaining ¼ tsp salt, red pepper flakes, and more black pepper to the food processor and blend until completely smooth, fluffy, and dreamy. This will take 2-3 minutes.
- Serve with veggies, pita bread, crackers, pretzels, whatever you fancy!
Notes
Photography by Hope Agresti
