Roasted Veggie Dip With Cauliflower
Emma
Don't worry about the effort, your blender will do all the hard work!
People: 1
40 min

Ingredients

0.5
Avocado
1 slice
Bread
30 grams
Grana Padano
2 tbsp
Hummus
1 tbsp
Lemon
2 tbsp
Olive Oil
5 tbsp
Parsley
4 tbsp
Pinenuts
0.75
Red Onion
0.75
Tomatoes

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Prep

  1. Peel and cut your red onion so that they all have a similar size and shape.
  2. Wash and cut your tomatoes so that they all are a similar size.
  3. Slice your avocado and bread into approximately 2x2cm cubes (1"x 1"). Try to ensure all pieces are roughly the same size.
  4. Finely chop your parsley.
  5. Grate or slice your grana padano.
  6. Cut and squeeze your lemon so you can use the juice later.

Heating Steps

  1. Spread the Red Onion and Tomatoes, evenly on an oven tray and splash with oil. Set the oven to 200°C/400°F and roast for 30 minutes.
  2. Toast pinenuts on a hot and dry pan for a few minutes. Then remove from pan and set aside to use as a topping later.
  3. Toast bread to enjoy alongside your dip.

Finishing Touches

  1. Add all of your vegetables to the blender or food processor. Then add your sauce and pulse to the desired texture. Season with salt and pepper.
  2. Add Avocado, Grana Padano, Parsley and Pinenuts on top.