Tandoori Carrots Butter Bean Dip (Print Version)

# Ingredients:

→ For the tandoori dressing

01 - 1 tsp ground coriander
02 - 1 tsp cumin seeds
03 - 1 tsp garam masala
04 - 1 tsp salt flakes
05 - 1/2 tsp ground ginger
06 - 1 tsp ground turmeric
07 - 1/2 tsp garlic granules
08 - 1/2 tsp ground cinnamon
09 - pinch of chilli flakes
10 - 2 tbsp olive oil

→ For the roasted carrots

11 - 600 g carrots, trimmed

→ For the butter bean hummus

12 - 1 can butter beans, drained
13 - 1 clove garlic (optional)
14 - 1 tbsp olive oil
15 - 1/2 tsp sea salt
16 - 1 tbsp tahini
17 - 5 cherry tomatoes
18 - Juice of 1 lemon

→ To serve

19 - Coconut yogurt
20 - Extra virgin olive oil
21 - Chilli flakes
22 - Fresh leaves
23 - Sea salt
24 - Fresh bread for serving

# Instructions:

01 - Combine ground coriander, cumin seeds, garam masala, salt flakes, ground ginger, turmeric, garlic granules, cinnamon and chilli flakes with olive oil in a large container with a lid.
02 - Add trimmed carrots to the dressing container, secure the lid and shake to coat evenly. Allow to marinate for at least 30 minutes for best flavor.
03 - Preheat oven to 180°C. Transfer marinated carrots to a baking tray and roast for 50-70 minutes, turning occasionally, until carrots are tender inside and slightly charred outside.
04 - In a blender, combine drained butter beans, garlic (if using), lemon juice, tahini and olive oil. Blend for approximately 2 minutes until smooth.
05 - Add cherry tomatoes to the blender and process again. Add a splash of water if needed to achieve desired consistency. Season to taste with salt.
06 - Spread the butter bean dip on a serving plate and arrange the roasted tandoori carrots on top. Garnish with dollops of coconut yogurt, a sprinkle of chilli flakes, sea salt, fresh leaves, and a drizzle of extra virgin olive oil.
07 - Present with fresh bread on the side for dipping.

# Notes:

01 - For a deeper flavor, allow carrots to marinate in the tandoori dressing for up to 4 hours in the refrigerator.
02 - The butter bean dip can be made a day ahead and stored covered in the refrigerator.

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