Maybe you have a surplus of zucchini in your garden. Maybe you like dipping things, but beans just aren’t for you. Maybe you’re watching your carbs. Whatever the reason, this dip is delicious and nutritious.
- 2 medium (~1.5 lb) zucchini
- 1-2 tsp. olive oil
- 3 Tbsp. tahini
- 3 Tbsp. lemon juice
- 2 Tbsp. olive oil
- 1/2 tsp. salt
- 1/4 tsp. garlic powder (or 1 small clove garlic)
*Heat oven to 425F.
Slice zucchini in half lengthwise. Drizzle with 1-2 teaspoons olive oil and roast, cut side down, 12 minutes.
Flip zucchini cut side up and roast another 8 minutes, until tender and slightly browned.
Let cool slightly, remove ends and roughly chop (discard any extra liquid).
In a food processor combine zucchini, tahini, lemon juice, olive oil, salt and garlic powder. Blend until well combined. Transfer to a container and refrigerate at least 1 hour to firm up slightly.
*Alternatively you can grill zucchini on BBQ or cook in frying pan with a little olive oil until tender.