I’ve been wanting to make this specific dip for a while now and I am so glad I finally got around to making it. So creamy, full of flavour and versatile. I’m thinking served with crunchy vegetables and oatcakes, smothered on toast (as pictured here), topping a veggie burger or just in place of wherever you would usually have some humous for a welcome change and a burst of colour.
I woke with a very shaky start this morning. A combination of not sleeping through the night and an overwhelming feeling of sadness told me to stay under the covers, all day if possible. Nothing particularly bad had happened, this is just how things can be for me. Right now it is a case of taking things day by day and pushing through as much as I feel I am able (and maybe a little more). Today felt insurmountable. It felt impossible. Luckily Steven knows me better than even I know myself on these days. He helped me get out of bed and told me his plan to kickstart our days the best we could. His plan sounded good. I got ready and joined him in the kitchen. He made a cacao and cordyceps latte and I made my usual matcha and ashwagandha latte. We took our morning drinks to the park and soaked up as much of the sunshine and fresh air as we could.
I felt refreshed and ready to be productive. As soon as we got back to our flat I scrambled excitedly to the kitchen to create something that was as vibrant as the sunshine that had brought me back from my dark place.
The sweetness of the carrots pairs well with earthy turmeric (which, also has some serious health benefits). Roasting the garlic instead of using it raw adds a bit more depth to the flavour of this dip whilst the lemon juice helps to give it some brightness.
I just had to sneak this image of Anouk in here, she was intent on eating the whole bowl of dip. I told you it’s good. Here she is looking like butter wouldn’t melt (it would).
Roasted Carrot & Garlic Dip with Turmeric
1 cup carrot, scrubbed and roughly chopped
1 cup cooked butter beans
3 tbsp olive oil
3 cloves garlic, skins on
1 tsp turmeric
1 tsp paprika
1 lemon, juice
Line a baking tray and pre-heat your oven to 190C. Spread out the carrot and garlic on the tray and drizzle with 1 tbsp of olive oil. Put in the oven for 20 minutes. Take out and let cool enough so that you can tear the top off of the garlic cloves. In a food processor, squeeze out the garlic from it’s skin and add all of the ingredients. Blend on high until smooth and creamy. Chill in the fridge before serving.