Grilled Zucchini Dip
Zucchini and tahini have the perfect mix of nutrients to satisfy your hunger and give you energy when blended into a delicious anti-inflammatory dip. Here's a super snack at its finest!
Ingredients
- 1 lb small zucchini quartered lengthwise
- 4 green onions remove root but not full white bulb
- ½ tsp Kosher salt
- 3 Tbsp olive oil divided
- 1 clove garlic
- ¼ cup tahini
- 2 Tbsp fresh lemon juice
- ¼ cup mint leaves divided
Instructions
- Heat grill to medium. Toss zucchini and onions with salt and 1 Tbsp oil. Grill, turning occasionally, until charred and tender, about 5-7 minutes. Transfer to blender, saving ½ onion for garnish.
- Add garlic, tahini, lemon juice and 2 Tbsp mint. Pulse to combine. While blender is running on low, drizzle in remaining 2 Tbsp oil; puree until smooth, increasing speed if needed. Transfer to a serving bowl.
- Chop remaining mint and grilled onion and sprinkle over dip. Serve with vegetables or Nut-Thins crackers for dipping.