Grilled Zucchini Dip
Give this Grilled Zucchini Dip a try instead of your usual hummus! Made the same way but swapping out the beans for grilled zucchini! The lighter dip is full of fiber and is easy to make.
Equipment
- grill or grill pan
- Food Processor
Ingredients
- 3 medium zucchini cut into 1/2-inch-thick slices lengthwise
- 2 tablespoons extra virgin olive oil
- 1 tablespoon aged balasmic vinegar
- 2 cloves of garlic peeled
- 2 tablespoons sesame tahini
- zest of 1 lemon
- 1 juice of 1 lemon
- ½ teaspoon cumin
- Sea salt and pepper to taste
- Fresh herbs to taste
Instructions
- Preheat a grill or grill pan to high heat. Slice zucchini lengthwise into ½-inch thick slices. Brush zucchini with olive oil and balsamic vinegar on both sides and season with salt. Place on hot grill and cook for 3-4 minutes or until tender. Let cool.
- In a food processor, mince garlic. Add grilled zucchini, tahini, lemon zest, lemon juice, cumin, salt, and pepper to taste and pulse until smooth. Add desired fresh herbs such as basil or thyme and pulse until blended. Serve with baby carrots, cucumbers, or pita.
Tried this recipe?Let us know how it was!