Roast Vege Dip | Gluten Free, Low FODMAP

This Roast Vege Dip is a great way to use up leftover roast veges, and goes great with vege sticks, or crackers for a healthy snack at a picnic or BBQ. Or spread it on toast, topped with crumbled fetta, lactofermented veges and rocket.

Roast Vege Dip


About 2 cups


  • 2 cups roasted vegetables (combination of carrot, pumpkin and sweet potato)
  • 1 tsp garlic infused olive oil
  • 1/2 to 1 tsp salt
  • Juice of half a lemon (about 1 to 2 tbsp.)
  • 1/2 cup of nuts (walnuts, pecans, macadamias, or combination)
  • 1/2 cup of herbs (coriander, flat leaf parsley or dill)
  • 1 to 2 teaspoons sesame seeds (or sunflower seeds/ pepitas)


  • lemon zest from the half lemon
  • 1/4 tsp chilli powder
  • 1/2 tsp cumin


  1. Blend all the ingredients in a food processor, until the desired consistency of nuts and herbs is achieved (you might like it chunkier, or smoother)
  2. Serve sprinkled with seeds, and vege sticks, or try these Raw Zucchini Tomato Crackers

meal prep/ cook once, serve twice

  • Leftover or excess roast vege dip may be frozen in small portions, and can be added to risotto or used in lasagna/ pasta bake sauces


  • If you are new to a Low FODMAP way of eating, read my Beginners Guide to Low FODMAP here
  • According to the Monash Uni App, 1/2 cup serve of sweet potato is considered low in FODMAPs. Also note, please be wary of using butternut pumpkin (only a small portion of it is considered low in FODMAPs), look for Jap or Kent pumpkin instead

Roast Vege Dip | Gluten Free, Low FODMAP | Growing Home


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