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Roasted Carrot and White Bean Dip
- prep: 4 min
- cook: 20 min
- total: 24 min
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Recipe printed with permission from Vegetarian Heartland by Shelley Westerhausen (published by Chronicle Books) . Copyright © 2017 by Shelley Westerhausen. Share it! Related
Ingredients
- 8 ounces (230g) carrots, scrubbed and trimmed
- 3 1/2 tablespoons olive oil
- fine sea salt and freshly ground black pepper
- 1 15-oz (425g) can white beans (such as cannelloni or great northern), rinsed
- 1 garlic clove, peeled
- 1 tablespoon fresh lemon juice
- Celery stalks and pita chips for serving
Instructions
Click Here For Step-By-Step Instructions
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Nutrition
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 65 % Daily Value *
- Total Fat: 7 g 10.59%
- Saturated Fat: 1 g 4.66%
- Trans Fat: 0 g %
- Cholesterol: 0 mg 0%
- Sodium: 1030 mg 42.91%
- Calcium: 3 mg 0.3%
- Potassium: 8 mg 0.24%
- Magnesium: 0 mg 0%
- Iron: 0 mg 0.36%
- Zinc: 0 mg 0%
- Total Carbohydrate: 0 g %
- Dietary Fiber: 0 g 0.41%
- Sugar: 0 g
- Protein: 0 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 0.59%
- Vitamin C 2.98%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat1
- Exchange - Fruit0
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch0
- Exchange - Vegetables0
- Exchange - Lean Meat0
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total0 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit0 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total0 oz-eq
