Roasted Veggie Dip

This vegan friendly Roasted Veggie Dip comes together beautifully with just a few ingredients. Even without the chicken it's still fantastic because the flavors from the roasted vegetables are packed!

Included (and the inspiration) are the leftover roasted veggies from this Italian Antipasti and this Roasted Tomatoes & Bell Pepper recipes.

The next time you have left over roasted vegetables make sure to give this creamy, tasty and well seasoned dip a try! So much flavor from the roasted vegetables.

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At most times when we make roasted bell peppers and tomatoes they either get tossed into a pasta or over bread so this was a pleasant change.

For an 'on the spot recipe' the results were truly amazing! My husband doesn't normally eat cooked/roasted tomatoes but he was highly impressed with the dip from the continuous eating and mumbling 'this is very good'????

With the additional ingredients and a couple of pulses in the food processor it takes 2 minutes to have it ready. The ingredient list may be a bit long but you need a little of everything for the perfect combination.

What if I don't have a food processor?

Naturally a food processor makes the job easier and quicker however you can also put the chickpeas in a bowl and mash. It will take a minute longer but that's how easy it is!

Chickpeas - Drain and rinse canned chickpeas, we use canned for convenience.

Do the chickpea shells also drive you crazy?

Here's My Tips

Rinse the chickpeas in a colander, shake and place them into a clean kitchen dish towel. Pull the sides of the cloth up and as you hold it, give it a gentle but firm shake. This will loosen up the chickpea shells and they will miraculously fall off.

Pour a tablespoon of oil into a pan, heat and then turn the heat down to medium, pour about a handful of the dried chickpeas in the pan for serving over the top. Optional of-course.

Garnish with thinly sliced cucumber, lemon and chopped fresh herbs like parsley or chives. A sprinkle of spice and seasoning is always a good idea!

Roasted Veggie Dip Serving Suggestions

I served them here with wraps that I heated to get those charred brown spots that I love, cut them into little triangles and serve. For a pop of color and healthier choices you can also find a variety of wraps from turmeric and wholegrain to flax and multi-seed. What also goes well with this roasted veggie dip is flatbreads and crackers.

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A few ideas of fresh vegetables that you can also serve this dip with;

• Cucumber
• Celery
• Radish
• Peppers
• Carrots

Related Recipes

It also makes a fantastic sandwich which I'm sure you will love! I used this roasted veggie dip as a spread on this Chicken Sandwich Recipe with avocado, fresh lemon and rocket, I say no more! Just re-purposing the food and creating even more meals.

Storing this veggie dip is easy, and if you serve it in the same dish that you can store it in that makes it all super convenient. Simply put the lid on and leave it in the fridge for the next time you need it. It should stay fresh for 2 to 3 days since there's no dairy but because it's not that much and so irresistibly delicious it probably won't last that long.

More Roasted Veggie Recipes

• Roasted Red Pepper Dip Recipe
• Steak and Roasted Vegetables
• Creamy Smashed Chickpeas
• Chimichurri Sauce

If you make this recipe, I'd love to see your food creation on social media! All of Instagram, Twitter and Facebook so please tag them @anosmickitchen