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Zucchanoushka Dip


1lb zucchini

2 1/2 tablespoons olive oil

1/2 white onion, chopped

3 clove garlic, chopped

1/4 cup tahini

2 tablespoons fresh lemon juice

1 1/2 tablespoons mint leaves

1 tablespoons pine nuts, toasted

1 teaspoon sea salt (more if needed)

1 teaspoon crushed black pepper


Heat a large pan to medium/high heat. Add the olive oil, onion and garlic, cook until translucent 2/3 minutes. Add the zucchini and cook until tender about 6/8 minutes.

Transfer everything to a blender and puree on low speed until mostly smooth.

Pour the mixture into a dish and garnish with a drizzle of olive oil on top and sprinkle with sea salt.

For the chips I used a flat bread from Cut Da Carb, I just cut it into triangles and fried them in coconut oil - Click here to purchase


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