Roasted Carrots with White Bean Carrot Top Dip

Introduction

Adapted from Justine Cooks Vegan, this recipe highlights the whole carrot—roots and greens—creating a nutritious, plant-protein-packed dish served with crispy chickpeas and a creamy dip.

Ingredients

Roasted Carrots

• 1 bunch carrots with stems, peeled and rinsed

• ½ tsp sumac (or paprika)

• ½ tsp ground coriander

• 1 tbsp neutral oil

• ½ tsp salt

White Bean Carrot Top Dip

• 1 (15 oz) can white beans, drained

• 1 tbsp tahini

• 1 clove garlic

• Juice of ½ lemon

• 1 cup carrot tops, chopped

• ¼ tsp cumin

• ¼ tsp sea salt

• 3 tsp extra virgin olive oil

Crispy Chickpeas

• 1 (15 oz) can chickpeas, rinsed and dried

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika or chili powder

• ½ tsp sea salt

• 1 tbsp neutral oil

Steps

1. Preheat oven to 400°F.

2. Toss carrots with oil, salt, and spices. Roast 25 minutes until golden and tender.

3. Toss chickpeas with oil, salt, and spices. Bake 15 minutes, stirring halfway.

4. Blend dip ingredients until creamy and smooth. Adjust seasoning to taste.

5. Spread dip on a platter, top with carrots and crispy chickpeas. Optional: drizzle tahini or yogurt sauce and sprinkle fresh herbs before serving.