1 carrot, peeled and sliced
1/2 zucchini, washed and sliced
- 1 onion, peeled and sliced
- 1 tsp fresh ginger, chopped*
1 tbs rape oil
- pinch of salt, pepper, curcuma, curry, chili
- 1 handful fresh parsley, washed
- 2 tbs Tahin (sesame mush)
- 2 tbs ground almonds
- 2 tbs lemon juice
Mix carrot, zucchini and onion slices with rape oil, salt, pepper, curcuma, curry and chili and roast in the oven at 200 degrees (400 F°) for 15 minutes.
Remove from the oven and blend all ingredients in a food processor until the consistency is creamy (add more water, oil or sesame mush if necessary) and enjoy on a slice of bread or as a dip for veggie sticks.
I usually bake my own flatbread to eat this tasty dip.
For two flatbreads (as big as one hand) you simply need to mix 100 gram spelt wholemeal flour with 100 ml water. You can add 1 tbs flaxseeds and a pinch of salt to the pastry if you like. Then spread it out on a baking pan (separate the pastry in half for two breads) and bake in the oven at 200 degrees (400 F°) for 15 minutes. Do you recognize something? Yes, you can bake the bread while roasting your veggies, so you can prepare both in 15 minutes!
*If you don’t have fresh ginger in stock, you can use ginger powder as well (the flavor will probably be less intense).