Rosemary Roasted Carrot and White Bean Dip
Ingredients
- 2 15-ounce cans cannellini beans
- 1 cup peeled and roughly chopped carrots, (or use baby carrots)
- 4 large cloves garlic, peeled and left whole
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 2 2-inch sprigs rosemary
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon ground coriander
- 1 teaspoon sriracha
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