Are you tired of the same dips and want to try something tasty and refreshing?
This roasted zucchini dip is perfect in summer when zucchini are rife.
It can be eaten as a dip or as a creamy accompaniment to spicy dishes, such as my Moroccan chickpea & eggplant tagine.
Ingredients 8
1 zucchini
1 1⁄2 tbsp extra virgin olive oil
3⁄4 cup natural yoghurt
1 garlic clove, finely diced
1⁄3 cup tahini
1 tbsp lemon juice
1⁄4 tsp sea salt
1⁄2 tsp black pepper
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 4
Preheat oven to 250 degrees
Slice the in half lengthways. Place on a tray (with flesh side facing up) and spread one tablespoon of over the two halves. Place in oven and cook for 20 to 25 minutes
Once cooked, use a spoon to scoop out the flesh of the . Place in a bowl and mash with a fork
Add all remaining ingredients and combine well and enjoy!
