Roasted Carrot and White Bean Dip

Sometimes we need a super simple appetizer to impress our guests. When you are hosting a party, you want something that is make ahead, maximum flavour with minimum effort. This is your dish!

Roast up some carrots until they get super soft. I ended up microwaving them after roasting for about 3 minutes to get them extra soft. Alternately, you can boil them as well. For a depth of flavour, saute up some leeks and whiz it all together in a food processor. Done. Store in your fridge until you need it.

Serve this dip up with some pita and veggies or a giant loaf of focaccia bread and you will have the easiest dip worth gossiping about!

Roasted Carrot and White Bean Dip

Yield: A LOT

INGREDIENTS:
3 carrots, peeled and chopped thinly
1/2 leek, thinly sliced
1 can white beans, drained and rinsed
1 tsp sugar
Salt/pepper
1/4 cup water

DIRECTIONS:
1. On a baking sheet, drizzle olive oil onto carrots and season with salt and pepper. Roast in a 375 degree oven for 45 minutes. Remove from oven. (If carrots still not soft, place into microwave safe bowl with a little bit of water- microwave for 3 minutes until soft). Set aside.
2. Meanwhile, in a frying pan, saute leeks with olive oil, salt and pepper. Once soft, set aside.
3. In a food processor, place the beans, carrots, leeks, sugar and salt/pepper.
4. Turn on the food processor and begin to grind, add water 1 tbsp at a time until you get your desired consistency. Serve with vegetables and pita. Enjoy!