Roasted Carrot + Butter Bean Dip

1: Pre-heat the oven to 200 degrees Celsius. Chop off the tops of the carrots, slice in half, and season with smoked paprika, ground cumin, 1 tsp of ground turmeric, salt, and pepper. Mix to cover, then drizzle generously with olive oil. Roast in the oven for 20-30 minutes until tender and charred.

2: In a food processor, add the roasted carrots (reserve one half for garnish), grate in the garlic, and blend until the carrots have broken down. Stop and scrape down the sides as necessary.

3: Add the butter beans (reserve some of their liquor and some beans for garnish), a good squeeze of lemon juice, nutritional yeast, and 1 tsp of turmeric. Drizzle in 2-3 tbsp of extra virgin olive oil while blending.

4: Stream in 1-2 tbsp of the bean liquor to achieve a creamy and smooth consistency. Season to taste with salt and pepper.

5: For the carrot top salsa, wash and finely chop the carrot tops and parsley. Mix in a bowl with lemon zest and 2 tbsp of olive oil, seasoning to taste with salt and pepper.

6: To serve, spoon the dip into a bowl, top with reserved carrot (chopped into chunks), a handful of butter beans, and a generous drizzle of salsa. Serve with flatbreads.