Sumac Carrot Smash
Preparation 15 mins, Cooking 45 mins
Serves 4
Egg-Free, Dairy-Free, Gluten-Free, Nut-Free, Vegan, Wheat-Free

Ingredients
- 4 large carrots sliced into diagonal medallions
- 1 tbsp deodorised coconut oil for roasting carrots (optional)
- ¼ tsp Herbamare
- ½ tsp to 1 tsp sumac
- 4 cloves garlic peeled
- 1 x 400g can cannellini beans
- ¼ tsp paprika
- Pinch fine sea salt
- ½ lemon, juice only
Method
- Preheat oven to 180°C / gas mark 4. Line a baking tray with parchment.
- Coat the carrots with a bit of coconut oil (if using) then sprinkle with Herbamare and half the sumac.
- Place carrots and garlic in a single layer on the baking tray and bake on the centre rack for 30 minutes.
- Remove from oven and let cool for 10 minutes.
- Scrape the cooled carrots and garlic and all the sumac off the tray/parchment paper and into a food processor. Process until the carrots are broken down into small pieces. Add a few drops of water if needed to help break down the carrots but don’t add too much.
- Add in cannellini beans, paprika, remaining sumac, sea salt and lemon juice and process again until you have a smooth consistency. You may need to add another couple of drops of water to get things moving, but again don’t add too much. You want a thick ‘smash’ not a runny dip. Adjust seasoning to taste.
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