Roasted carrot and cannellini bean dip

Dale Says....

For other great variations, try roasted squash, beetroot, or parsnip!


My name is Dale Pinnock, and I’m a hummus-holic!! I love the stuff. But sometimes I get bored of the standard chickpea, garlic, lemon vibe and want to shake things up a bit. This variation is awesome now that autumn has hit us. A perfect healthy snack to have on hand in the fridge when you feel you want to dive in to something.

Whats good?

  • Cannellini beans – rich in B vitamins, magnesium, and fibre.
  • Garlic – anticoagulaent, pre-biotic, antiviral.
  • Carrots – rich in beta carotene for healthy skin, eyes, and for cardiovascular health.



  • 1 Large carrot – diced for easy roasting
  • 400g can of cannellini beans – drained
  • 1 tbsp of tahini
  • 2 cloves of garlic
  • Juice of half a lemon
  • 1 level teaspoon of cinnamon
  • 3 tbsp olive oil
  • Generous pinch of sea salt or pink crystal salt.


  • Place the diced carrots on to a roasting tray, drizzle with a little olive oil, and roast at 200 for about 10 – 15 minutes until turning golden on the edges and softening nicely.
  • Add the roasted carrots, cannellini beans, tahini, garlic, lemon juice, olive oil, cinnamon, and salt to a blender or food processor and blend/process in to a thick rich dip.
  • Serve with vegetable crudités, or dolloped on to a baked sweet potato.