Looking for a great way to utilise your leftover veg? This Broth Infused Roast Vege Dip will be a big hit this Summer!

Prep 10 min  | Cook 40-60 min | Serves 1 cup
Recipe By: Penny Benjamin, Nutritionist / @pennybenjamin.nutritionist / www.pennybenjamin.com.au


  • 2-3 cups of your favourite roasted veg (pumpkin, zucchini, eggplant, carrot – or anything in the fridge that needs to be used)
  • 1/2 cup raw cashews
  • 2 tsp Gevity Rx Bone Broth Body Glue (any flavour would be great)
  • 2 tbsp Extra Virgin Olive Oil (EVOO)
  • 2 tbsp fresh lemon juice
  • 2 cloves garlic
  • Salt and pepper to taste
  • Fresh or dried herbs to taste – I often throw in a bunch of fresh rosemary, thyme, parsley and chives from my garden


  1. Preheat oven to 200c
  2. Chop veg into roughly 2-3cm chunks
  3. Line baking tray with baking paper, spread veg evenly on tray and drizzle with EVOO
  4. Cook for about 40mins then allow to cool
  5. Blitz all ingredients in a blender or food processor until combined. (Add some water if you need to get it to the consistency you desire)
  6. Place in a glass jar in the fridge for up to 3 weeks


  • You may need to add a little water to help combine/adjust to the consistency you like.
  • Serve with veggie sticks, chickpea chips or my nourishing (paleo & vegan) seed bread or use as a condiment to meat!
  • Use any veggies you have left over – a great way to save food
  • Serve warm or cold