Carrot tops are one of my favorite ingredients, and unfortunately are very often thrown out. Rich in nutrients, and delicious, they are a great addition to many recipes. I use them in this dip to impart a rich green color and subtle carrot flavor. I have eaten this with a spoon as part of a meal, and with crackers as a dip. I also love to bring it on day hikes to eat with crackers and veggies. This dip is easy to make, with minimal prep, and uses only 5 ingredients.
1 3/4 cups or 1 can (15 oz) cannellini beans
1 cup carrot tops, tightly packed
1/2 cup cilantro (substitute parsley or basil if you don’t like cilantro)
2 tsp lemon juice
1/2 tsp salt, or more to taste
Place all ingredients in a food processor and process until smooth. You might have to stop part way through to stir up the ingredients and make sure they are blending evenly.
Serve with crackers or vegetables. I really like these.