We’re all about giving our Christmas leftovers a glow-up. This roast vegetable and butterbean dip with crispy sage and chilli uses up those tasty roast veggies. 🥕🥔🌿 Perfect for festive parties! 🎉 Ingredients: Dip 400g leftover roasted vegetables (We used carrots, parsnips and shallot) 4 leftover roasted garlic cloves 1 tsp ground cumin Pinch sea salt and black pepper 400g tin of drained butterbeans Juice of 1 lemon 1 red chilli Rapeseed oil, by eye Topping 1⁄4 bunch sage, leaves only 1/2 a red chilli, sliced 3 tbsp rapeseed oil 💫 Method: Place the leftover roasted vegetables and garlic in a food processor along with the cumin, plenty of seasoning, butterbeans, lemon juice and red chilli. Add a little oil at a time to create a hummus-like consistency. Adjust seasoning as needed. For the topping heat the oil in a frying pan and add the sage and chilli. Once the sage is crispy remove and drain on kitchen paper. Set the chilli infused oil aside. Spread the dip out on a serving platter. Drizzle over the chilli oil and garnish with the crispy sage. Serve with crudité, toasted sourdough or crackers. #ChristmasLeftovers #LeftoversRecipe #QuickRecipes #ChristmasGrazing