Ingredients
Directions
Preheat the oven to 375 degrees F.
Lay the carrot and bell pepper evenly on a parchment-lined baking sheet.
Place the head of garlic on its side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Wrap in parchment paper then foil, sealing the foil.
Bake the vegetables and the garlic for 40–45 minutes, until the carrots are tender. Allow to cool. Once the garlic is cooled, peel and discard the skin.
Add the carrots, pepper and garlic to a food processor, as well as the beans, cumin, coriander, salt and pepper, if using, lime juice and tahini. Blend until smooth.
Store in the refrigerator in an airtight container for up to 7 days or in the freezer for up to 30 days.
Chef's Notes
Substitutions
In place of white beans use chickpeas. For the white beans, you could use northern beans, navy beans, or cannellini beans.
In place of roasted garlic, use ½–1 teaspoon of ground garlic (taste for preference).
Prep ahead
Roast the carrots, peppers, and garlic ahead of time and store in the refrigerator for 24–48 hours.
Make the pâté ahead of time and store it in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Roasted Garlic
If you only have a medium head of garlic, use half in this recipe and save the other half for blending or using in other recipes. You could also use it as a garlic “spread” since the garlic softens enough to spread on sandwiches and wraps.
How to use
Use in place of traditional mayonnaise, and other condiments that may be less healthy, on sandwiches.
Make a “hummus wrap” and use the carrot pâté in place of hummus.
Use as a vegetable dip (great way to boost veggie intake!).
Spread on your favorite toasted sourdough bread and top with chopped dried cranberries
Ingredients
Directions
Preheat the oven to 375 degrees F.
Lay the carrot and bell pepper evenly on a parchment-lined baking sheet.
Place the head of garlic on its side and slice a small amount off the top so just the tips of the cloves are exposed, keep the end where all the cloves attach intact. Wrap in parchment paper then foil, sealing the foil.
Bake the vegetables and the garlic for 40–45 minutes, until the carrots are tender. Allow to cool. Once the garlic is cooled, peel and discard the skin.
Add the carrots, pepper and garlic to a food processor, as well as the beans, cumin, coriander, salt and pepper, if using, lime juice and tahini. Blend until smooth.
Store in the refrigerator in an airtight container for up to 7 days or in the freezer for up to 30 days.
