carrot zucchini dip

ingredients (for one jar):
  • 1 carrot, peeled and sliced
  • 1 zucchini, washed and sliced
  • 2 tbs rape oil
  • 6 tbs lemon juice (1 lemon)
  • 4 tbs sunflower seeds
  • 2 tsp fresh chopped ginger
  • 1 tsp curry
  • handful rocket, washed
  • handful parsley, washed
  • pinch of salt, pepper, chili, curcuma
preparation:
  1. Mix carrot and zucchini slices with rape oil, salt and pepper and roast in the oven at 200 degrees (400 F°) for 15 minutes.
  2. Remove carrot and zucchini from the oven and blend in a food processor with all remaining ingredients until the consistency is creamy (add some water, oil or sesame mush if necessary) and enjoy on a slice of bread or as a dip for veggie sticks.
carrot zucchini dip on homemade flatbread
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