Roasted Red Onion Veggie Dip
A delicious and healthy veggie spread made by roasting whatever vegetables are on hand. Great with crackers or spread on a sandwich.
Equipment
- baking tray/roasting tray
- food processor
Ingredients
- 3 medium carrots
- 3 celery stalks
- ½ red onion
- 1 bell pepper
- ½ tomato, chopped
- 2 cloves garlic
- ⅓ cup tahini
- 2 tbsp lemon juice
- ¼ cup olive oil (plus 2 tbsp for roasting veggies)
- ¼ tsp cumin
- ½ tsp cayenne pepper
- ¼ tsp red chili flakes
- ½ tsp salt, more or less to taste
- 2 tbsp sherry vinegar any vinegar will do
- ½ tsp black pepper
Instructions
- Preheat oven to 410°
- Grab all the vegetables (minus the garlic) and chop them up roughly. **You can use whatever combination of veggies you have on hand/prefer.
- Place veggies on a parchment paper-lined baking tray and drizzle all over with olive oil. Make sure the oil coats all the veggies. Sprinkle about 1/4 tsp of salt on the veggies and 1/4 tsp pepper.
- Roast veggies for about 20-25 mins.
- Let the veggies cool a bit, around 10 mins. Place in food processor.
- To the food processor add the tahini, olive oil, lemon juice, vinegar and all the spices. Pulse for about a minute. The mixture should come together as a creamy dip texture. Taste to see if more spices or salt and pepper is needed.
- Enjoy with crackers or spread on a sandwich. The dip will keep refrigerated for about 3-4 days.