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