5 from 1 vote
Roasted Carrot and White Bean Spread
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
A delicious and healthy spread flavorful enough to serve at a party, but easy enough to whip up anytime you crave a snack.
Course: Appetizer, Dip, Snack
Cuisine: dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Servings: 12
Calories: 84 kcal
Author: Jenn Sebestyen
  • 2 cups chopped carrots (peeled)
  • 1 small onion (chopped into big pieces)
  • 1 1/2 cups cooked white beans (or 1 15 oz can)
  • 1 roasted red pepper (I used jarred, but you can roast a raw pepper with the carrots if you want)
  • 1/2 cup raw walnuts
  • 1 tbsp balsamic vinegar
  • 1 tsp gluten-free tamari (or soy sauce)
  • 4 cloves garlic (minced)
  • 1 tsp basil
  • 2 tsp smoked paprika
  • salt/pepper to taste
  • extra virgin olive oil for roasting (about 1 tbsp)
  1. Preheat oven to 400 degrees F.
  2. Place carrots and onions on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
  3. Roast vegetables for 20-25 minutes until tender and edges are browned.
  4. In a food processor, place the roasted vegetables and all remaining ingredients. Pulse until nearly smooth. I like this with a little bit of texture, but you can puree it all the way if you prefer.
  5. Serve with crackers, raw vegetables, pita chips, or crusty bread.
Recipe Notes

~This is also delicious as a sandwich spread!



Nutrition Facts
Roasted Carrot and White Bean Spread
Amount Per Serving
Calories 84 Calories from Fat 45
% Daily Value*
Fat 5g8%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 154mg7%
Potassium 187mg5%
Carbohydrates 8g3%
Fiber 3g13%
Sugar 2g2%
Protein 3g6%
Vitamin A 3850IU77%
Vitamin C 8.3mg10%
Calcium 20mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.