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Snack recipe · from the recipe book

Roasted Carrot Spread with Pepper Strips

A silky, gently sweet roasted carrot and white bean spread with mellow garlic, scooped up with crisp, juicy bell pepper strips.

Roasted Carrot Spread with Pepper Strips

Ingredients

  • 6½ medium400 gCarrotspeeled and cut into 1-inch chunks
  • 3 cloves9 gGarlicunpeeled cloves
  • 2 tbsp27 gOlive oildivided
  • 1 cup180 gNavy beans, canned, drained and rinsed
  • 1½ tbsp20 gTahini
  • 1½ tbsp20 gLemon juice
  • 2½ tbsp40 gWatercold
  • ¼ tsp1.5 gSalt
  • ¼ tsp0.5 gBlack pepper
  • 2 medium240 gRed bell pepperseeded and cut into strips
  • 2 medium240 gGreen bell pepperseeded and cut into strips

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Toss the carrot and the garlic cloves with one third of the olive oil on the baking sheet and spread them in one layer.
  3. Roast for 25 to 30 minutes, stirring once, until the carrot is very tender and browned at the edges. Let cool for 10 minutes.
  4. While the carrots roast, cut the red bell pepper and green bell pepper into strips and chill them.
  5. Squeeze the soft roasted garlic from its skins into a food processor. Add the roasted carrot, navy beans, tahini, lemon juice, salt and black pepper.
  6. Blend, then with the motor running pour in the water and half of the remaining olive oil, scraping down the sides, until very smooth.
  7. Spoon the spread into a bowl, swirl the top and drizzle with the last of the olive oil.
  8. Serve with the red and green bell pepper strips for dipping.

Contains: Sesame.

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Saved in the Every Helping recipe book on October 24, 2026.

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