Roasted Garden Vegetable & White Bean Dip
Featuring: County Left Farm Veg
3 County Left Farm Hakurei Turnips, quartered lengthwise, leafy tops reserved
4 County Left Farm Rainbow Chard leaves, roughly chopped
4 County Left Farm Lacinato Kale leaves, roughly chopped
2 County Left Farm garlic scapes, roughly chopped
3 tbsp olive oil, divided
1 can (19oz) white kidney beans, drained and rinsed
2 tbsp tahini
1 tsp white miso paste
Zest and juice of 1 lemon
1 tsp dried sumac
Toasted pita chips for serving
● Preheat oven to 425ºF.
● Toss turnips with 1/2 tbsp olive oil, season with salt and pepper, place on a parchment lined baking sheet, and roast for 10 minutes, then add reserved turnip greens, rainbow chard, kale, and garlic scapes, drizzle with 1/2 tbsp olive oil, season with salt and pepper, and continue to roast for an additional 10 minutes. Remove roasted vegetablesfrom oven and cool to room temperature.
● Place cooled vegetable mixture into a food processor along with beans, tahini, miso, lemon zest and juice, and 1 tbsp olive oil and pulse until smooth adding 1 tbsp of waterat a time to achieve desired consistency.
● Place dip in a serving bowl, drizzle with remaining 1 tbsp olive oil, sprinkle with sumac, and serve with pita chips.