Tahini-Zucchini Dip

Name: Tahini-Zucchini Dip
Yield: Makes 1½ cups (375 ml)
Ingredients: ⅛ teaspoon (0.5 ml) cayenne; ½ teaspoon (2 ml) salt; ¼ teaspoon (1 ml) ground cumin (optional); 2 cloves garlic, crushed; 1 teaspoon (5 ml) paprika; 3½ tablespoons (52 ml) lemon juice; 1 cup (250 ml) peeled and chopped zucchini; ½ cup (125 ml) tahini; ⅓ cup (85 ml) sesame seeds, soaked in water for 4 hours, drained, and rinsed

Preparation info

Makes
1½ cups

Difficulty
Easy

Appears in

The Kick Diabetes Cookbook

By Brenda Davis and Vesanto Melina

Published 2018

About

This bean-free dip has all the flavor of Middle Eastern hummus and is packed with bone-strengthening calcium. Enjoy it with crudités or spoon it into romaine lettuce boats and top with tomatoes and sprouts.

Ingredients

1 cup (250 ml) peeled and chopped zucchini
3½ tablespoons (52

Sauce
Gluten-free
Vegan

Method

Put the zucchini, lemon juice, garlic, paprika, salt, optional cumin, and cayenne in a blender and process until smooth. Add the tahini and sesame seeds and process until smooth and creamy. Stored in a sealed container in the refrigerator, the dip will keep for 4 days.