Basil Roasted Carrot and White Bean Dip

This is a cheap and easy to make dip that the whole family will enjoy. Perfect also for a base for sandwiches and wraps.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 people


  • 4 large carrots
  • 1/4 cup olive oil infused with 1 drop basil food grade essential oil*
  • 1 cup cashews (soaked for 2-12 hours)
  • 1 can white/cannellini beans
  • Pinch salt


  • Chop carrots into small chunks and place on baking tray with half the basil infused olive oil
  • Ensure that they are coated in the oil and bake at 180 degrees centigrade for about 15 minutes (until carrots start to go soft)
  • In blender add cooked carrots (and oil from tray), tinned beans, cashews, salt and the remainder of the olive oil
  • Blend until thoroughly combined
  • Serve with crackers or other veggies


*Please note that I only use and recommend doTERRA essential oils
This freezes really well-which is great because this recipe makes a lot!!

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