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Thank you for your interest!
Thank you for your interest!
About the Recipe
Use up those giant zucchini with this delicious vegan dip. Add it to a sandwich, or enjoy it with fresh cut veggies and warm pita bread
Ingredients
2 large zucchini
1 tablespoon olive oil
2-3 tablespoons tahini
juice from 1 lemon
salt to taste
Preparation
Pre-heat the oven to 400 F.
Cut off the ends of each zucchini, slice in half, lengthwise, place on a baking sheet lined with parchment paper and drizzle on the olive oil.
Roast in the oven for 30 minutes or until the zucchinis are fully soft.
Allow the zucchini to cool enough to handle and then scoop the flesh out of each zucchini half.
Add the flesh to a food processor along with the garlic clove, tahini and lemon juice. Puree the mixture until smooth.
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