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About this recipe

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Recipe highlight

Why you’ll love it

Roasted carrots, white beans, garlic, lemon, paprika, dill, and sharp pickled onion turn into a creamy Balkan meze dip that looks beautiful on the table. 🥕

Ingredients

• Roasted carrot base 🥕
• 🥕 500 g carrots, peeled and cut into thick pieces (1.1 lb)
• 🧄 4 garlic cloves, unpeeled (4 cloves / 0.7 oz)
• 🫒 30 ml olive oil (2 tbsp / 1 fl oz)
• 🌶️ 5 g sweet paprika (2 tsp / 0.18 oz)
• 🌶️ 1 g smoked paprika (½ tsp / 0.04 oz)
• 🌿 1 g ground cumin (½ tsp / 0.04 oz)
• 🧂 5 g fine sea salt (1 tsp / 0.18 oz)
• ⚫ 2 g black pepper (1 tsp / 0.07 oz)
• White bean dip 🫘
• 🫘 260 g cooked white beans, drained and rinsed (1½ cups / 9.2 oz)
• 🍋 30 ml lemon juice (2 tbsp / 1 fl oz)
• 🍋 3 g lemon zest (1½ tsp / 0.1 oz)
• 🫒 35 ml olive oil (2 tbsp + 1 tsp / 1.2 fl oz)
• 💧 45–75 ml cold water, as needed (3–5 tbsp / 1.5–2.5 fl oz)
• 🌿 12 g fresh dill, chopped (⅓ cup loose / 0.4 oz)
• 🌿 12 g fresh parsley, chopped (⅓ cup loose / 0.4 oz)
• 🧂 2 g fine sea salt, or to taste (⅓ tsp / 0.07 oz)
• Quick pickled onion 🧅
• 🧅 120 g red onion, thinly sliced (1 medium / 4.2 oz)
• 🍎 45 ml apple cider vinegar or white wine vinegar (3 tbsp / 1.5 fl oz)
• 💧 45 ml hot water (3 tbsp / 1.5 fl oz)
• 🍚 6 g sugar or honey (1½ tsp / 0.2 oz)
• 🧂 2 g fine sea salt (⅓ tsp / 0.07 oz)
• To serve 🍽️
• 🍞 Warm flatbread or toasted bread gluten
• 🥒 Cucumber sticks
• 🫒 Olives
• 🌿 Extra dill or parsley
• 🫒 A thin drizzle of olive oil
• 🌶️ A small pinch of paprika

Preparation

• 1 Prepare the carrots 🥕 Heat the oven to 210°C (410°F). Add carrots and unpeeled garlic cloves to a tray. Toss with olive oil, sweet paprika, smoked paprika, cumin, salt, and black pepper.
• 2 Roast until soft 🔥 Roast for 25–30 min, until the carrots are tender, lightly caramelized, and golden at the edges.
• 3 Pickle the onion 🧅 While the carrots roast, add sliced red onion to a small bowl. Mix vinegar, hot water, sugar, and salt, then pour over the onion. Let it stand for 20 min.
• 4 Cool the roasted base 🛋️ Remove the carrots from the oven. Squeeze the soft roasted garlic out of the skins and let everything cool for 5 min.
• 5 Blend the dip 🫘 Add roasted carrots, roasted garlic, white beans, lemon juice, lemon zest, olive oil, and 45 ml cold water to a food processor.
• 6 Make it creamy 🥣 Blend until smooth and thick. Add more cold water 1 tbsp at a time until the dip becomes creamy, spreadable, and glossy.
• 7 Add herbs 🌿 Add dill and parsley, then pulse briefly so the herbs stay visible and fresh. Taste and adjust with extra salt or lemon if needed.
• 8 Plate the dip 🍽️ Spoon the dip onto a dark plate or shallow bowl. Swirl the top with the back of a spoon.
• 9 Finish and serve ✨ Top with drained pickled onion, olive oil, paprika, dill, and parsley. Serve with warm flatbread, cucumber sticks, olives, or toasted bread.

Timing details

Nutrition

Estimated values per serving.

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