Ingredients
Dip Ingredients
- 1 medium raw zucchini, washed and roughly chopped
- 1 large ripe avocado, peeled and pitted
- ¼ cup lemon juice
- 1-3 cloves garlic, to taste
- ½ teaspoon sea salt, or to taste
- 2 teaspoons cumin, or to taste
- ½ cup tahini
- 1-3 tablespoons water, optional
Instructions
- Prep Ingredients: Combine the raw zucchini and ripe avocado in a food processor or high-speed blender. Pulse several times to chop and blend them together evenly.
- Add Seasonings: Add the lemon juice, garlic cloves, sea salt, cumin, and tahini to the food processor or blender. Blend on high until the mixture reaches a smooth and creamy consistency. Scrape down the sides as needed to ensure everything is evenly mixed.
- Adjust Consistency and Flavor: Taste the dip and adjust the garlic, cumin, or salt according to your preference. If the dip is too thick, gradually add 1 tablespoon of water at a time, blending after each addition, until you reach your desired consistency.
- Serve or Store: Enjoy the zucchini avocado dip immediately with your favorite dippers, or store it in an airtight container in the refrigerator for up to 4 days.
Notes
- This dip is best eaten fresh but can be refrigerated for up to 4 days.
- Adjust the garlic and cumin amounts to suit your taste for a milder or stronger flavor.
- If you don’t have tahini, you can substitute with almond butter or omit it for a different flavor.
- Add a pinch of cayenne pepper or smoked paprika for a spicy kick.
- Use water sparingly to avoid making the dip too thin.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dip
- Method: Blending
- Cuisine: Mediterranean
- Diet: Vegetarian
