Whipped Carrot and Miso Dip

, from Issue #63. November, 2015
Photography by Aaron McLean.
Whipped Carrot and Miso Dip

The savoury, salty richness of miso paste combines with sweet earthy carrots in this vivid flavour-packed dip.


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


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.