This velvety, smoky, zesty dip is the perfect addition to your picnic cheeseboard. It’ll have your partner and your tastebuds melting! Plus, it’s oh-so easy to whip up.
It’s completely gluten-free, dairy-free, keto, vegan and packed with nutrients.
Zucchini Dip Recipe (Makes the perfect picnic portion!)
What you'll need:
- 3 zucchinis
- 2 tsp crushed garlic
- 1 tbsp olive oil
- 2 tbsp tahini
- ½ tsp smoked paprika
- Juice and zest of 1 lemon
- Salt & pepper, to taste
How to make it:
- Preheat your oven to 180°C or heat up your BBQ.
- Slice the zucchinis lengthwise into 3mm thick slices and arrange them on a baking tray lined with baking paper or lightly oiled.
- In a small bowl, mix the olive oil and crushed garlic. Brush this flavourful mixture generously over the zucchini slices. Season with salt and pepper.
- Roast in the oven for 20 minutes or grill on the BBQ until tender and lightly charred. Let the slices cool slightly.
- Transfer the roasted zucchini to a blender or food processor, add the remaining ingredients, and blend until silky smooth.
-
Scoop the dip into a serving bowl and pair it with crunchy Superseed Crackers!