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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. 

Serves 4

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