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Roasted Carrot & Butterbean Dip
Ingredients
  • 600 g carrots peeled and roughly chopped into chunks
  • 5 cloves garlic skins on, ends chopped off
  • 1 to 2 tbsp oil for roasting
  • 1.5 tsp ground cumin
  • 1.5 tsp smoked paprika
  • ½ tsp salt
  • 1 inch fresh ginger peeled
  • 400 g butterbeans, drained I love the Perello Butterbeans
  • ½ lemon juiced
  • 2 tbsp extra virgin olive oil
  • ½ tsp ground turmeric
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