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Roast Veggie Dip

Looking for a cool way to eat more vegetables, check out this great recipe from Phil!


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.


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.