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Lemon Garlic White Bean Carrot Dip

Requires a high-speed blender or food processor

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Servings: 8

Prep Time: 00:00

Cook Time: 00:10

Main Ingredients

1 15oz can white beans (cannellini or great northern), drained and rinsed

1/4 cup tahini (sesame paste)

3 - 4 small/medium carrots, chopped

2 garlic cloves, peeled and roughly chopped

1 large lemon, juiced

1 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

pinch each of cumin and paprika

black pepper, to taste

Preparation

1In a high-speed blender or food processor combine beans, tahini, carrots, garlic, and lemon juice. Starting on the lowest setting begin blender, slowly turning the speed up until ingredients are blended smooth. Depending on your appliance, you may need to stop part way through the scrap down the sides so do so as needed.

2Transfer bean dip to a bowl and use a spoon to stir in salt, cumin, paprika, pepper, and olive oil. Taste test and adjust spices and consistency as desired.

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