Sumac Carrot Smash

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

1. Preheat oven to 180°C / gas mark 4. Line a baking tray with parchment.
2. Coat the carrots with a bit of coconut oil (if using) then sprinkle with Herbamare and half the sumac.
3. Place carrots and garlic in a single layer on the baking tray and bake on the centre rack for 30 minutes.
4. Remove from oven and let cool for 10 minutes.
5. 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.
6. 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.