How poppin was your garden this summer? Many people with home gardens find themselves knee deep in zucchinis at some point or another. I decided to create a luscious creamy zucchini dip to help clear the counters…if you know what I mean. This healthy combination of goodness makes a great appetizer served with pita chips, crackers, or veggies. You can also use it smothered on sandwiches or wraps. It’s delicious and super quick and simple to make.
Zucchinis are not only yummy, but they are also highly nutritious. They are naturally low in calories, and help promote digestion. They are super hydrating, boost immunity, full of antioxidants, and versatile enough to hide in many foods for younger, pickier eaters. Zucchinis are good for your heart, eyes, skin, and may assist in blood sugar control. Zucchinis are for everyone! Zucchinis, along with all the fresh herbs, garlic, and avocado, make this a powerful healthy dish. I love eating health boosting foods that also taste amazing.
Ingredients:
- 3 medium large zucchinis cut lengthwise, sprinkled with salt. Rest for about 15 minutes to help release some of their juices.
- 3-4 cloves fresh garlic
- 3 teaspoons tahini
- 2 tablespoons lemon juice
- 1 avocado – not pictured…I added it later to make it even creamier
- Olive oil for roasting and serving
- ½ teaspoon cumin
- ¼- ½ cup fresh herbs …parsley, cilantro, basil, dill are some good choices
- Salt and pepper to taste
After your zucchinis have sweat a bit of their liquid out, dry them with a paper towel. Lightly coat in olive oil and roast them in the oven at 450 for about 15 minutes. You want them to be slightly translucent but not too browned. When they are done let them sit for a little to help them release even more liquid.
In a food processor, blend all of the ingredients until creamy and smooth. Check to see if you need any more lemon juice, salt or pepper. Adjust the seasoning to your liking. I ended up adding a little bit of chili powder and dried oregano, but that is completely optional. I prefer this dip after it has chilled in the fridge for a little bit, but it can also be served warm. You can create a little hole in the center of the dip and add a little olive oil when serving. It’s a delish way to use what you have in a new way. I love that I just served it to my zucchini hating daughter, and she didn’t detect a thing. In fact, she’s eating it right now without a clue.
I hope you give this one a try. You might be surprised that zucchini can blend into such a creamy delight. Bring it to a friend’s house and don’t let anybody know…Can they detect it? I don’t think so. Will they love it? I think so. Here is wishing you good health and good luck on all of your cooking adventures.
