Carrot Top White Bean Dip

Prep time

10 Min

Total time

10 Min

Print

With ImageWithout Image

CARROT TOP WHITE BEAN DIP

Make the most out of your carrots this week with this recipe using the carrot greens. White beans, carrot leaves, and herbs create a tasty dip.

Ingredients

• ¼ cup carrot greens
• 30 oz cans cannellini beans or butter beans
• 2 cloves garlic minced
• 1 lemon zest and juice
• ½ cup parsley chopped
• ¼ cup basil leaves chopped
• ½ teaspoon sea salt
• ½ teaspoon freshly ground black pepper
• ⅓ cup 1808 olive oil

Instructions

1. Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
2. Add all ingredients, except the olive oil, to a food processor and whiz until a thick paste. You’ll need to stop and scrape the sides down a few times.
3. Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.
4. If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.
5. Keep covered in the fridge for up to 5 days.

Notes

NOTE:

• When processing the dip, you may need to scrape the sides down in order to break down all of the beans. 
• You can save the stems and add them to homemade vegetable stock for no waste. 
• Make sure your beans are drained and rinsed fully to keep the texture consistent. 
• If you need to thin out the dip, add a tablespoon at a time of water or oil until a thick dip consistency forms. 
• Pre-chop your carrot greens to make sure they distribute evenly while the food processor is running.

Source: Veggie Desserts

––––––

FAVORITE RECIPES FROM OUR FARM TO YOUR TABLE

yankeestreetfarm.com