A delicious and healthy spread flavorful enough to serve at a party, but easy enough to whip up anytime you crave a snack.
Appetizer, Dip, Snack
dairy free, egg free, gluten free, refined sugar free, soy free, vegan
Calories: 84 kcal
(chopped into big pieces)
cooked white beans
(or 1 15 oz can)
roasted red pepper
(I used jarred, but you can roast a raw pepper with the carrots if you want)
(or soy sauce)
salt/pepper to taste
extra virgin olive oil for roasting
(about 1 tbsp)
Preheat oven to 400 degrees F.
Place carrots and onions on a baking sheet, drizzle with olive oil and toss to coat. Sprinkle with salt and pepper.
Roast vegetables for 20-25 minutes until tender and edges are browned.
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.
Serve with crackers, raw vegetables, pita chips, or crusty bread.
~This is also delicious as a sandwich spread!
Roasted Carrot and White Bean Spread
Amount Per Serving
Calories from Fat 45
% Daily Value*
Total Fat 5g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Total Carbohydrates 8g
Dietary Fiber 3g
* Percent Daily Values are based on a 2000 calorie diet.