Zucchini Dip
A delicious zucchini dip made with tahini and lemon.
Servings 4
Calories 348kcal
Ingredients
- 2 zucchini courgettes, cut in half length ways, and sliced
- 3 garlic cloves crushed
- 1 tsp grated ginger
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp salt
- 2 Tbsps olive oil
- juice of 1 - 2 lemons
- 150 g tahini
Instructions
- Place the sliced zucchini into a bowl and sprinkle over the garlic, ginger, cumin, cayenne pepper, paprika, and salt. Mix together to coat well.
- Heat the oil in a pan over low-medium heat and cook the zucchini until soft - about 10 - 15 minutes.
- When cooked, allow the zucchini to cool for about 20 minutes before transferring them to a blender with 100g of the tahini and the juice of one lemon.
- Blend for a minute or so until you achieve a smooth consistency.
- You can add more tahini and lemon juice if you wish. Add more seasoning too, to your taste if desired.
Nutrition
Serving: 1 | Calories: 348kcal | Carbohydrates: 24g | Protein: 9g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 22g | Sodium: 346mg | Fiber: 4g | Sugar: 10g