This Roast Vege Dip is a great way to use up leftover roast veges, and goes great with vege sticks, or crackers for a healthy snack at a picnic or BBQ. Or spread it on toast, topped with crumbled fetta, lactofermented veges and rocket.
Roast Vege Dip
MAKES
About 2 cups
INGREDIENTS
- 2 cups roasted vegetables (combination of carrot, pumpkin and sweet potato)
- 1 tsp garlic infused olive oil
- 1/2 to 1 tsp salt
- Juice of half a lemon (about 1 to 2 tbsp.)
- 1/2 cup of nuts (walnuts, pecans, macadamias, or combination)
- 1/2 cup of herbs (coriander, flat leaf parsley or dill)
- 1 to 2 teaspoons sesame seeds (or sunflower seeds/ pepitas)
Optional
- lemon zest from the half lemon
- 1/4 tsp chilli powder
- 1/2 tsp cumin
METHOD
- Blend all the ingredients in a food processor, until the desired consistency of nuts and herbs is achieved (you might like it chunkier, or smoother)
- Serve sprinkled with seeds, and vege sticks, or try these Raw Zucchini Tomato Crackers
meal prep/ cook once, serve twice
- Leftover or excess roast vege dip may be frozen in small portions, and can be added to risotto or used in lasagna/ pasta bake sauces
NOTES
- If you are new to a Low FODMAP way of eating, read my Beginners Guide to Low FODMAP here
- According to the Monash Uni App, 1/2 cup serve of sweet potato is considered low in FODMAPs. Also note, please be wary of using butternut pumpkin (only a small portion of it is considered low in FODMAPs), look for Jap or Kent pumpkin instead
