Let’s start with a question. Do carrots make you nostalgic? Any particular dishes bring to mind a special memory? For me, carrots recall winters in Mumbai. Winters started off with foggy mornings, when we would go to school, humidity was quite low (it’s a tropical city on the Arabian Sea), so there were pleasant days and cooler evenings, when a light sweater or a shawl was useful. We would look forward to winters so we could at least wear those light sweaters!
My FAVORITE carrot sweet dish!
Winter reminds me of gajjar halvo or carrot halwa (different from the halvah from the Middle East, which is a sesame candy.). Carrot halwa is a very popular Indian dessert made with grated carrots. It is cooked in ghee, whole milk, sugar, cardamom, nutmeg and saffron. There are nuts and raisins in it too — making it a delicious, sweet, luxurious dessert to indulge in during those cooler winter months. It is typically served warm, with a scoop of vanilla ice cream — that’s exactly how I like it!
My mother, my brother and I would gather in the kitchen, and grate at least eight pounds of carrots with a fine grater (which took a whole lot of arm effort), to make the silkiest carrot halwa you would have ever tasted! It was a team effort, and the hard work and love came through. This is one of my favorite Indian desserts to have.
I love going to the farmer’s market during winter, because the colors change profoundly. You start seeing tons of leafy greens, different colors and varieties of radish and carrots, in different shapes and sizes. I simply love the heirloom variety of carrots. They come in dark purple, red, orange, yellow and white. They are so very pretty to look at, and are very sweet in taste as well. They are more slender than the typical variety of carrot. Heirloom carrots are also not genetically modified and are not commercially grown like the normal variety; they adapt to whatever environment they are grown in. Today, I am sharing a carrot recipe that really does not take much effort, especially during this busy holiday season, when people are getting together to celebrate – Roasted Carrots, Cannellini Beans & Goat Cheese Dip.
Ingredients of the Roasted Carrots, Cannellini Beans & Goat Cheese Dip
The ingredients of the roasted carrots, cannellini beans and goat cheese dip are:
- Spices like toasted whole cumin and coriander seeds: They have an amazing aroma, that is used to roast the carrots
- Spices like sumac and smoked paprika: One of my favorite brands that carry sumac is NY Shuk and for smoked paprika it is this one.
- Carrots for the dip and heirloom carrots for the garnish
- Extra virgin olive oil
- Whole garlic cloves
- Lemon juice for that slight tang and freshness
- Goat cheese
- Pistachios
- Fresh mint leaves for garnish
The process of making the dip
Carrots are earthy in nature, and to highlight that characteristic, I coat them in olive oil that is perfumed with freshly toasted whole cumin and coriander seeds, which are coarsely crushed. Along with sumac, smoked paprika and black pepper as well, these carrots get a lot of character.
Once baked and cooled, the roasted carrots are pureed in a food processor with cannellini beans, which add body and creaminess, goat cheese and lemon for the tangy wow factor, and bright herbs like cilantro and mint. Do not puree this dip in a high-speed blender. You want an ever-so-slight texture to the dip and the food processor can be used to get the texture of your choice. The dip is garnished with olive oil, smoked paprika, roasted heirloom carrots and pistachios. It’s fantastic on a crudite platter. I like to add pita chips and ruffled potato chips, because c’mon — who doesn’t love chips and dips?
How else can I use this dip?
This dip is also delicious on sourdough, along with some mozzarella, tomatoes and cucumber, and pressed on the grill to make a panini. So many uses for this really easy condiment. Exactly how it should be during the holidays.
Notes:
- The dip can be made a couple of days in advance. It can be stored in an airtight container in the fridge. Garnish just before serving.
- Store leftovers in the refrigerator for up to a week.
The other recipes that would be great for a New Year’s Eve Party are:
If you make this recipe, please tag #thejamlab on Instagram and/or leave a comment on this blog post.
XO
Amisha
Roasted Carrots, Cannellini Beans and Goat Cheese Dip
Ingredients
- 1½ teaspoons whole cumin seed
- 1½ teaspoons whole coriander seed
- ¼ cup olive oil
- 1½ teaspoons table salt
- 1 teaspoon black pepper
- 1½ teaspoons smoked paprika
- 1 teaspoon sumac
- 2 pounds peeled carrots (regular or heirloom), halved and cut into 2-inch pieces
- 4 to 5 peeled heirloom carrots, left whole, ends trimmed
- 4 to 5 garlic cloves
- 3 tablespoons lemon juice
- 6 tablespoons extra virgin olive oil plus more for garnish
- ½ cup canned cannellini beans, drained
- ½ teaspoon table salt
- ½ teaspoon smoked paprika plus more for garnish
- ¼ cup goat cheese
- ¼ cup cilantro
- 2 tablespoons finely chopped mint plus more for garnish
- 2 tablespoons of coarsely chopped pistachios
Get Recipe Ingredients
Method
- In a small skillet, over medium heat, add the cumin and coriander seeds. Toast, stirring occasionally for 3 to 4 minutes, until fragrant. Cool completely. Grind in a spice grinder, or a mortar pestle.
- In a small bowl, add the toasted and ground spices, the olive oil, salt, pepper, smoked paprika and sumac. Mix to combine.
- Preheat the oven to 350 degrees.
- On a baking sheet, place the whole garlic cloves and cut carrots on half the tray. On the other half, place the whole heirloom carrots.
- Add the olive oil-spice mixture on the cut carrots and whole carrots and, using your hands, mix to coat well.
- Place the baking sheet on the lowest rack of the oven, and cook for about 45-50 minutes. At the halfway mark, toss the carrots around to cook evenly.
- Remove from the oven and cool completely.
- In a food processor, add the roasted cut carrots, garlic, lemon juice, extra virgin olive oil, beans, salt, smoked paprika, goat cheese, cilantro, mint, and pulse until pureed.
- Transfer the dip to a serving bowl, spread and flatten with a rubber spatula.
- Garnish with a few tablespoons of extra virgin olive oil and a sprinkling of smoked paprika.
- Place the whole heirloom carrots on the top, garnish them with the pistachios and mint leaves.
- Serve immediately with pita chips, potato chips and seasonal vegetables like radishes and cucumbers.
Notes
The dip can be made a couple of days in advance and stored in an airtight container in the fridge. Garnish just before serving. Store leftovers in the refrigerator for up to a week.
