Make the most of carrot greens with this easy Carrot Top White Bean Dip recipe. This unique twist on white bean dip uses carrot leaves along with fresh herbs for tons of flavor. Serve it as a party appetizer or use it as a snack along with your favorite crackers and vegetables.
If you have lots of carrot leaves, use them up with Carrot Top Pesto, Carrot Top Chimichurri, Carrot Top Gremolata, and Carrot Top Salad, which is full of chickpeas, raisins, and shredded carrot! Can you tell that I'm obsessed with reducing food waste and using the whole carrot? I certainly am!
Check out my huge Carrot Tops 101 post to find out all about the Tops of Carrots.
Don't waste the leafy tops of carrots! Instead, whiz them up into this tasty Carrot Top White Bean Dip.
Easy dips for a party or snack are something I love whipping up. White beans are full of fiber and protein, so they make a great base for any flavor you add to them while being filling and satisfying.
My twist on white bean dip uses the greens from carrot tops. The tops of carrots are edible and can be used in many different ways.
They taste earthy and bold and can be used as a replacement for fresh parsley in most recipes.
I love using them in this vegan dip because they give it a bold fresh taste and a pop of green color that anyone can enjoy!
Enjoy your carrot top dip with veggies, crackers, potato chips, and more.
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Why You'll Love This Recipe
- It’s a great appetizer for any vegans in your life.
- Comes together with simple ingredients that are budget-friendly.
- It’s high protein, high fiber, and satisfying.
- Uses carrot greens you may otherwise have thrown away.
Ingredients
- Carrot Greens - Gives this white bean dip a green color and earthy flavor.
- White Beans - You can use canned cannellini beans or butter beans, or a mix of both!
- Garlic - Infuses the dip with garlic flavor.
- Lemon Juice & Zest - Adds acidity and freshness to the dip.
- Fresh Herbs - You’ll need fresh basil and parsley to add fresh herb flavor to the dip. Or mix it up with other fresh herbs that you have. Dill and oregano would be perfect too.
- Salt & Pepper - Brings out the flavor in the dip and seasons the beans.
- Olive Oil - Helps to thin out the thickness of the beans and add richness to the carrot top dip.
See the recipe card for quantities.
Instructions
Wondering how to make carrot top white bean dip? Read on for step-by-step photos and instructions, then scroll down to the recipe card for the full measurements and method.
Prepare the carrot greens: Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few
minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel. (I use this salad spinner).
Blend the dip: Add all ingredients, except the olive oil, to a food processor process until you have a thick paste.
HINT: You’ll need to stop and scrape the sides down a few times.
Add the oil: Keep the food processor running and slowly pour the oil in through the tube and process until thick and smooth.
Taste & Serve: Taste and adjust seasonings if necessary. Keep covered in the fridge for up to 5 days. Serve cold.
HINT: If necessary, blend in a tablespoon or two of water to loosen slightly.
Serving Suggestions
Serve your carrot top white bean dip with raw veggies, crackers, potato chips, or bring it to a cookout or party.
Serve at brunch with a plate of raw vegetables and crackers alongside a Pancake Breakfast Board.
Naan Bread makes a great vehicle for this white bean dip.
Spread a layer on toast before adding mushrooms for Mushrooms On Toast or Broad Bean Bruschetta.
Makes a great flavoring condiment when spread on a Grilled Halloumi Sandwich.
Variations
Blend in some avocado for a dose of healthy fats and natural green color.
If you don’t like white beans, try using canned chickpeas for carrot top hummus.
Kick up the heat by adding in some cayenne pepper or red chili flakes.
Try this recipe with lime juice instead of lemon juice for a unique citrus flavor.
For a bold flavor, use truffle oil or garlic oil instead of plain olive oil.
Add some mint, dill, or chives to the mix for a fresh garden taste.
Storage
Storing: Add any leftover white bean dip to a sealed container and store in the fridge for 5-6 days.
Freezing: Bean dips do not keep the same texture when frozen then defrosted, therefore freezing is not recommended.
Top tips
- When processing the dip, you may need to scrape the sides down in order to break down all of the beans.
- You can save the carrot top stems and add them to homemade vegetable stock for no waste.
- Make sure your beans are drained and rinsed fully to keep the texture consistent.
- If you need to thin out the dip, add a tablespoon at a time of water or oil until a thick dip consistency forms.
- Pre-chop your carrot greens to make sure they distribute evenly while the food processor is running.
FAQs
Typically cannellini beans are used which are also called white kidney beans. You can also use butterbeans in this recipe.
Yes! The tops of carrots are edible and have a bold zesty and earthy flavor that pairs well with many foods.
You can replace the carrot tops in this recipe with parsley or other green herbs of your choice.
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📖 Recipe
Carrot Top White Bean Dip
Equipment
Ingredients
- ¼ cup (10g) carrot greens
- 30 oz (2x15oz/400g) cans cannellini beans or butter beans
- 2 cloves garlic minced
- 1 lemon zest and juice
- ½ cup (20g) parsley chopped
- ¼ cup (10g) basil leaves chopped
- ½ teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup extra virgin olive oil
Instructions
- Prepare the carrot greens by picking out any browned leaves, then cutting the feathery leaves from the long green stems (and discard the stems). Soak them in a bowl of water for a few minutes, then rinse. Repeat. Shake the excess water from the carrot tops, then dry in a salad spinner or gently in a clean tea towel.
- Add all ingredients, except the olive oil, to a food processor and whiz until a thick paste. You’ll need to stop and scrape the sides down a few times.
- Keep the food processor running and slowly pour the oil in through the tube and whiz until thick and smooth. Taste and season.
- If necessary, blend in a tablespoon or two of water to loosen slightly. Taste and adjust flavors if necessary.
- Keep covered in the fridge for up to 5 days.
Notes
- When processing the dip, you may need to scrape the sides down in order to break down all of the beans.
- You can save the stems and add them to homemade vegetable stock for no waste.
- Make sure your beans are drained and rinsed fully to keep the texture consistent.
- If you need to thin out the dip, add a tablespoon at a time of water or oil until a thick dip consistency forms.
- Pre-chop your carrot greens to make sure they distribute evenly while the food processor is running.
- What beans are used for white bean dip?
Typically cannellini beans are used which are also called white kidney beans. You can also use butterbeans in this recipe. - What if I don’t have carrot tops?
You can replace the carrot tops in this recipe with parsley or other green herbs of your choice. - Can you eat the tops of carrots?
Yes! The tops of carrots are edible and have a bold zesty and earthy flavor that pairs well with many foods.
Carrot Top Pesto
Carrot Top Chimichurri
Shredded Carrot and Carrot Top Salad
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Jenn A
What a stellar idea to use carrot tops! This dip was so creamy and full of flavor - it's a keeper!
Michelle
Love this to use up all of the carrots! And the white beans make it so creamy!
veenaazmanov
Looks like a healthy platter. Perfect for any party. Love the Dip combination.
Cathleen
Wait, why have I never thought to save the carrot tops?? I have got to try this next time I buy carrots. Bookmarked for later. Thanks so much for the recipe 🙂
Jill
I've never used carrot tops in a recipe. Definitely want to try this. I am a fan of all types of white bean dips and hummus. Thanks for introducing me to something new!