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.
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.