Roast Veggie Dip
Looking for a cool way to eat more vegetables, check out this great recipe from Phil!
Ingredients:
3 cups of your favourite roasted vegetables, cooled (or what is leftover from your baked dinner!)
e.g. zucchini, carrot, cauliflower, pumpkin, sweet potato, beetroot, capsicum, eggplant.
1 clove garlic
2 Tbs Extra Virgin Olive Oil
2 Tbs lemon juice
1/3 cup cashews
¼ cup tahini
1 tsp cumin
A pinch of salt & pepper.
Method:
Place all ingredients into a food processor or blender. Blend until smooth. Add more olive oil if it needs more liquid to help combine.
Taste, and add more salt & pepper if needed.
Store in glass jar/container in the fridge for up to 2 weeks.
Serving suggestions:
Vegetable sticks- capsicum, carrot, celery, cucumber.
Mixed through green salad leaves for a dressing.
Added to your morning smoothie
Mixed into kids baked goods (add before baking-pancakes & muffins are great!).
As a spread on sourdough, with rocket, tomato & fetta.
