Roasted zucchini dip

... from Katerina in Salads/appetizers Visits 4581 29 July, 2020
Appetizing dip made from roasted zucchini, tahini, sour cream, garlic and olive oil.

5 min preparation

2-3 servings

Description


1 Cut the zucchini into thin, long slices. Coat them with olive oil on both sides and salt. Arrange them in baking tray lined with baking paper and bake them in a preheated 220 degree oven for about 20 minutes. Watch them, because if you cut them too thin, they may be ready in less time. While the zucchini are cooling, prepare the remaining ingredients.


2 In a blender put sour cream, garlic cloves, lemon juice and tahini. Add the roasted zucchini and season with black pepper. Blend until smooth.

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See also

Salad with einkorn, spinach, cranberries and walnuts, flavoured with lemon juice, extra virgin olive oil, honey (or maple syrup), a little mustard and grated feta cheese. If you want the salad to be vegan, you can skip the cheese.

Einkorn, spinach and cranberries salad

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Recipe

My Taste For Living