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Roasted Carrot and White Bean Dip

Carrots are roasted with rosemary and garlic until tender and slightly caramelized before being puréed with cannellini beans and coriander to make a vibrant, sweet, and earthy dip for raw veggies or pita chips. From: Saveur MAKES 2 CUPS

2 cups roughly chopped carrots
2 cloves garlic, peeled
2 sprigs rosemary
2 tbsp. canola oil
Kosher salt and freshly ground black pepper, to taste
1 (15-oz.) can rinsed and drained cannellini beans
1½ tsp. ground coriander

Heat oven to 400°. Toss carrots, garlic, and rosemary with canola oil, plus salt and pepper on a baking sheet; roast until tender, about 20 minutes. Transfer to a food processor; discard rosemary. Add cannellini beans, ground coriander, and more salt and pepper; purée until smooth.