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Recipe

Roasted Vegetable Dip

10
Mins
Prep time
6
Serves

Have you ever only needed half a can of lentils, beans or chickpeas and forgot to use up the other half? Make your food go further with this roasted vegetable dip!

Gluten Free
Vegan
Vegetables
Vegetarian
Roasted Vegetable Dip

This roasted vegetable dip is an easy use it up recipe that transforms leftover roasted vegetables and canned legumes creamy dip that’s perfect for snacking. It’s ideal for when you need a clever way to avoid food waste. Blend roasted vegetables with beans and a splash of their liquid, turning random ingredients into a smooth, moreish dip! This recipe is also endlessly flexible as you can swap the lentils for any beans or chickpeas you have, use whatever roasted vegetables need eating, and add spices for extra flavour. So, when you’re facing leftover roasted vegetables and half-empty cans that need using, give this roasted vegetable dip a try!

Need

200-300g roasted vegetables
1/2 can lentils, beans or chickpeas (don’t throw out the liquid!)
1 tbsp olive oil
Pinch of smoked paprika
Salt and pepper

How

  1. Place roasted veges and beans into a small food processor. Blend until smooth. Tip: You can also use a stick blender!
  2. Add lentil/bean liquid from the can into the processor if the consistency is too thick. Blend again until smooth.
  3. Season with salt and pepper to taste.
  4. Spoon mixture into a bowl and smooth out.
  5. Dress with olive oil and smoked paprika.
  6. Serve with our Use It Up Bread Chips or your favourite crackers!
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