Serves = 15
3 large carrots, chopped into chunks
1 tsp honey
1 tsp Moroccan spice mix
1 x 425g can cannellini beans
1 Tbsp peanut butter or tahini
1 Tbsp Dukkah for sprinkling
Extra Virgin Olive Oil
Gear
Alternative Gear
Ingredients
It’s this easy
Preheat oven to 190C
Chop carrots into big chunks
In a bowl, toss carrots with olive oil, honey and Moroccan spice mix
Place on a lined baking tray in the preheated oven and bake for 20 mins, until carrots are golden and can be pierced with a fork
Remove from the oven and allow to cool
Use a stick blender or other food processor and blitz carrots until smooth.
Drain and rinse the cannellini beans and add these, plus the peanut butter (or tahini) in with the carrots and blitz again until smooth
Sprinkle with Dukkha and serve with toasted flatbreads
Tweaks
- If you don't have an oven, steam carrots in the microwave first, or in a pot on the stove until easily pierced with a fork. Then add the other ingredients before blending
- Some Moroccan spice mixes may contain gluten, sesame and nuts
Notes
Nutrition information (per serve):
Energy (244kJ)
Protein (1.5g)
Total fat (3.4g)
Saturated fat (0.5g)
Carbohydrate (4.3g); Starch (1.6g), Sugars (2.4g), Added sugars (0.1g), Free sugars (0.5g)
Dietary fibre (2.1g)
Sodium (74mg)
Calcium (18mg)
Iron (0.5mg)
