Roast Carrot, Zucchini, Turmeric and Cumin Dip

Ingredients

• 4 medium carrots, chopped in 2cm pieces
• 2 medium zucchini, chopped in 2cm pieces
• 1 garlic clove, crushed
• 150mL olive oil
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 lemon
• ½ cup parsley sprigs, roughly chopped
• A few mint sprigs
• Pepper
• Vegetable batons or toasted flatbread, to serve (see note for GF)

Methods

1. Preheat oven to 200°C.
2. Place carrots and zucchini on a baking tray and drizzle with olive oil, mashed garlic clove, turmeric and cumin. Season with freshly ground pepper.
3. Finely chop half the lemon and rind, discard any pips and add to the tray. Squeeze the juice of the other half of the lemon over the vegetables.
4. Roast for 40 minutes, tossing halfway through. Remove from the oven and leave to cool a little.
5. Place vegetables, lemon and parsley into a food processer and blend to a creamy dip. Scoop into a serving dish and scatter over the mint sprigs.
6. Serve with vegetable batons or toasted flatbread. Enjoy!
   
   NOTE: Use gluten-free flatbread to make this recipe gluten free.