Butter bean dip with carrots and feta

Ingredients:

• 2 packets (200g each) baby carrots
• Glug olive oil
• ½ tsp (3ml) each cumin, coriander and fennel seeds, toasted and crushed
• Salt and milled pepper
• 1 can (400g each) butter beans, rinsed and drained
• 2 tsp (10ml) tahini
• Juice (30ml) of ½ lemon
• 3 Tbsp (45ml) full-cream yoghurt

For serving:

• 1 disc (60g) crumbled feta
• 2 Tbsp (30ml) sesame seeds
• Fresh basil and rocket

Method:

1. Preheat oven to 200°C.
2. Drizzle carrots with oil, spices and season.
3. Roast for 15 minutes, until golden but still crunchy.
4. Blitz remaining ingredients together until smooth and creamy.
5. Spread dip on a platter and top with carrots, sprinkle with feta, sesame seeds and fresh herbs.