ROASTED CARROTS, CANNELLINI BEANS & GOAT CHEESE DIP

Makes about 4 to 5 cups

This carrot dip gets its abundant character from freshly toasted spices, buttery cannellini beans and tangy goat cheese. Make it for your next holiday party and sit back and enjoy your guests’ rave reviews.

• 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

Instructions: 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.

Note: The dip can be made a couple of days in advance and stored in an airtight container in the fridge. Garnish just before serving.