Carrot Top White Bean Dip
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Total Time
10 mins
-
Servings
10
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Calories
131 kcal
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Course
Condiments
-
Cuisine
American
Carrot Top White Bean Dip
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Make the most of carrot greens with this easy Carrot Top White Bean Dip recipe. White beans, carrot leaves, and herbs create a tasty dip.
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Ingredients
- ¼ cup (10g) carrot greens
- 30 oz (2x15oz/400g) cans cannellini beans or butter beans
- 2 cloves garlic minced
- 1 lemon zest and juice
- ½ cup (20g) parsley chopped
- ¼ cup (10g) basil leaves chopped
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
Instructions
- 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.
- 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.
- Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.
- If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.
- Keep covered in the fridge for up to 5 days.
Notes
- 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.
- FAQs
- More carrot top recipes:Carrot Top PestoCarrot Top ChimichurriShredded Carrot and Carrot Top Salad
- 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.
- What beans are used for white bean dip?Typically cannellini beans are used which are also called white kidney beans. You can also use butterbeans in this recipe.
- What if I don’t have carrot tops?You can replace the carrot tops in this recipe with parsley or other green herbs of your choice.
- Can you eat the tops of carrots?Yes! The tops of carrots are edible and have a bold zesty and earthy flavor that pairs well with many foods.
Nutrition Information
Show Details
Calories
131kcal
(7%)
Carbohydrates
15g
(5%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
301mg
(13%)
Potassium
34mg
(1%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
255IU
(5%)
Vitamin C
11mg
(12%)
Calcium
64mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Calories | 131kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 301mg | 13% |
| Potassium | 34mg | 1% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 255IU | 5% |
| Vitamin C | 11mg | 12% |
| Calcium | 64mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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