15 Bean and Lentil Dips That Are Not Hummus

Preheat the oven to 400°F. Toss the carrots with olive oil, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, until tender and lightly caramelized. Let cool slightly.

Add the roasted carrots, white beans, lemon juice, cumin, salt, garlic, and two tablespoons of water to a food processor.

Blend until completely smooth, scraping down the sides as needed. Add additional water one tablespoon at a time until the dip reaches a soft, whipped consistency.

Transfer the dip to a serving bowl, drizzle lightly with olive oil, and finish with a small sprinkle of chopped cilantro before serving.