This zucchini dip is the hummus you have when you don’t want to have hummus – a perfect compliment to any veggies, or chips!
What do you do when you have the urge for chips and dip? But don’t want to load up on all those processed, chemical-laden ‘ingredients’ that many dips contain these days? I mean really, look at the ingredients list of your favorite french onion dip and see if you can pronounce any of them!
Well, if you’re me, or like me (because there is only one me!), you make your own dip. Now, I’m still trying to perfect Grant’s request for a creamy spinach dip that I can eat (i.e. dairy-free) but so far I’ve done pretty well with my red pepper hummus and my dairy-free tzatziki – don’t you think? Well, here’s a new idea for you. Zucchini dip – I call it the ‘hummus you have when you’re not having hummus’. Because there’s no chickpeas in it. So it’s actually Whole30 compliant as well! And sometimes you just want a different sort of sauce to have over your veggies, or to dip your veggies in, or your tortilla chips!
One of the things I love about where we live is the local grocery store, which often has veggies on sale because they’re either misshapen, or on their way out. I love buying them and using them in whatever meals I decide to have for the following week – like roasting them with balsamic, or adding them to curries, or … you get the picture! Often they will have a bag full of zucchini that seriously need to be used, and I love making zoodles with them. But I thought I’d try something different this time.
This recipe is originally from Jay’s Baking Me Crazy – but I loved it so much I wanted to share it with you all! And if you love roasted red pepper in your ‘hummus’ – feel free to add some to this dip as well – it’s very yummy both with, and without it!
Zucchini dip
(Paleo, Whole30, gluten-free, dairy-free)
Ingredients
- 2 large zucchini chopped
- 1 tsp garlic salt
- 1/2 cup tahini
- 3 cloves garlic
- 2 tbs lemon juice
Instructions
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Preheat oven to 400F and prepare a baking tray with parchment paper.
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Spread the chopped zucchini pieces in a single layer over the baking tray and drizzle oil of choice.
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Bake for 20 minutes and let cool for 10 minutes.
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Place the cooled zucchini and the rest of the ingredients in a food processor and blend until smooth.
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Chill for a few hours to get the best texture and consistency.
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Serve with veggies or other chips.
