Roasted Carrot and Beans with Dip
This roasted carrot and beans with dip recipe combines sweet roasted carrots, savory onions, and hearty kidney beans with a creamy sun-dried tomato chickpea dip. It’s a simple, satisfying vegan dish — perfect for lunch, dinner, or meal prep. Packed with flavor, plant-based protein, and vibrant color, this meal proves that wholesome ingredients can taste incredible.
Ingredients
For the roasted carrots and beans:
- 4-5 large carrots chopped into chunks
- 1 large onion sliced into half moons
- 1 can kidney beans drained and rinsed
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 handful fresh dill to garnish
For the dip:
- 1 can chickpeas drained and rinsed
- 5 sun-dried tomatoes in oil
- 1 tbsp balsamic vinegar
- 2 tbsp tahini
- 1 clove garlic
- Salt to taste
- ⅓ cup water adjust for texture
Instructions
- Preheat oven to 200°C (400°F).
- On a baking tray, combine carrots, onion, and kidney beans.
- Drizzle with olive oil, sprinkle with paprika, salt, and pepper. Toss to coat.
- Roast for 25–30 minutes, stirring halfway through, until carrots are golden and tender.
- Make the dip: In a blender, combine chickpeas, sun-dried tomatoes, tahini, balsamic vinegar, garlic, salt, and water. Blend until smooth and creamy.
- Adjust consistency with more water if needed, and taste for seasoning.
- Serve the roasted veggies warm or at room temperature with the dip on the side and garnish with fresh dill. Enjoy!