Roast Carrot & Zucchini dip

This is a really simple, easy to make, delicious to taste dip recipe to help make your cucumber and celery sticks all the more palatable when snacking!


1 purple carrot

1/2 zucchini

1/2 garlic clove

1/4 cup fresh coriander (if you don’t like the flavour you can leave out, sub in parsley or rocket or spinach)

1 tsp coriander powder

1 TB apple cider vinegar

pinch of salt



Pre-heat oven to 180deg Celius.

Cut carrot and zucchini into pieces and place on a packing tray with parchment with a little bit of extra virgin coconut oil.

Put in the oven for about 15mins (or however long it takes to get them roasted.

Once roasted place in a bowl, add the rest of the ingredients and blend with a hand blender until smooth.

Now seriously, make this, chop up some sticks of celery and cucumber, and pack them for your snack tomorrow instead of looking for a chocolate bar, or weight-loss bar or bag of chips. It is seriously delicious, satisfying and so calorie friendly!


Leave a comment

All comments are moderated before being published