Roasted Vegetable Dip

Are you trying to incorporate more veggies into your diet?  Have you gone paleo and you miss hummus?

Are you looking for a healthy dip for raw veggies, or a spread for wraps but cannot seem to find one without dairy, refined vegetable oils and sugar?

This dip or spread satisfies all of those.  It is easy to make and is full of healthful ingredients.  And it is super tasty.

Roasted Vegetable Dip

Ingredients:

• 2 cups cauliflower florets (about ½ of a medium sized head)
• 1 medium sweet potato
• 1 large red pepper
• 3-4 cloves of garlic, still wrapped
• 2 tbsp coconut oil
• 1 tsp salt
• 1 tsp ground cumin
• 2 tsp turmeric
• ½ tsp ancho chili powder
• 2 – 4 tbsp olive oil

Instructions: 

1. Preheat oven to 425°F.
2. Wash cauliflower and red pepper, and cut into small chunks.
3. Peel sweet potato and cut into small chunks.
4. Separate the garlic cloves from the bulb, but do NOT peel the garlic cloves.
5. Melt the coconut oil, add the spices to the oil, and then toss the veggies in the oil.
6. Spread out the veggies on a baking sheet or in a baking dish, and roast until the veggies are soft. (About 25 minutes, but it depends on the size of the pieces.)
7. Let the veggies cool a little. It is best if they are still a little warm, but not too hot.
8. Peel the garlic cloves, then transfer all of the veggies into a food processor.
9. Drizzle in the olive oil while processing the veggies. Add enough oil to get the consistency you desire.
10. Serve with raw veggies or crackers, or use as a spread in wraps, or sandwiches, or on celery sticks.
11. Refrigerate any unused portion.