Whipped Carrot and Miso Dip
Photography by Aaron McLean.

The savoury, salty richness of miso paste combines with sweet earthy carrots in this vivid flavour-packed dip.
INGREDIENTS
400 grams carrots, peeled and thinly sliced
3 tablespoons olive oil
2 cloves garlic, crushed
½ teaspoon each ground cumin and ginger
2 tablespoons water
1 teaspoon sea salt
¾ cup cooked cannellini beans (½ of a 400 gram tin)
2 tablespoons white miso paste
2 tablespoons lemon juice
2 tablespoons water
1 teaspoon sesame oil
To serve
1 tablespoon Japanese furikake seasoning or toasted sesame seeds
METHOD
Put the carrots, oil, garlic, spices, the first measure of water and salt in a medium saucepan. Cover and cook gently, stirring occasionally, for 30 minutes or until the carrots are very tender. Add a little extra water during cooking if needed to prevent them catching on the base of the saucepan.
Stir in the cannellini beans to heat through. Tip into a food processor and add the remaining ingredients. Process until smooth and light in texture.
Spoon into a serving dish and sprinkle over the furikake or sesame seeds. Makes 1½ cups.
Pantry note: Furikake is the salt and pepper of Japan. It’s a crunchy, salty, nutty, earthy, briny topping that is a great all-purpose seasoning for rice, seafood and snacks. Available at Asian food stores and some supermarkets.
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Issue #103
Winter is on its way but rather than batten down the hatches, we're ready to have some fun with the latest issue of dish! Get your soup bowls out, we've got all the soul warming deliciousness you can handle, plus outrageously good toasties for a cheesy bit of fun on the side. Next, it's time to hit the road with an epic escape to Black Barn Retreat and some classic comfort food. Back home, there's plenty of sumptuous bakes to tempt you with and even more to tempt your guests in our latest Dinner for Six section. And be prepared for time to really fly by when you're having fun with our Food Fast section!