Roasted Carrot and Kidney Bean Dip

Layered with spice, tang, and freshness, this dip can act as either a unique compliment to an appetizer spread, or can be a bold boost of flavor on a sandwich. It requires minimal prep but delivers big taste—the best of both worlds!

2 cans red kidney beans, liquid drained and reserve for later

1.5 pounds of carrots (about 5 large carrots), peeled and cut into ¼ inch thick and 2 inch long pieces

1 head of garlic, cloves halved (or less if preferred)

2 shallots, roughly chopped

2 tablespoons olive oil

1 tablespoon cumin (or to taste)

2 tablespoons dried dill (or to taste)

1 teaspoon cayenne pepper

Juice of one large lemon

Salt and pepper to taste

Preheat oven to 375 degrees.

Combine carrots, garlic, and shallots in a large bowl with olive oil.

Lightly season with salt and pepper.

Evenly spread on a foil lined cookie sheet and bake for 40 minutes, stirring halfway through.

Once the liquid has been separated from the beans (I’ll usually drain them into a large cup and set aside), toss them in the bowl with the residual olive oil and spices to lightly coat.

At the 20 minute mark, put beans in oven on a foil lined cookie sheet and bake for the remaining 20 minutes.

Once carrots are soft, combine all of the ingredients in a food processor and blend until desired texture is reached by using the reserved bean juice.

Serve warm or cold.