Zucchini and Black Olive Dip. This dip may sound a little odd, but tastes anything but! Keep it in the fridge for up to 3 days for a quick snack or serve up at your next gathering. Oh, and it has the added bonus of being dairy, nut, gluten and egg free!
Zucchini and Black Olive Dip
Course: Dips and Starters, Gluten Free, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
0.33 cup Sunflower seeds
1 large Zucchini-roughly chopped
2 number Garlic cloves
1 number Lemon
0.25 cup Olive oil
0.25 cup Tahini
0.25 cup Sesame seeds
0.5 cup pitted black Olives-chopped
Directions
- Process sunflower seeds in a blender or bullet until a fine powder. Set aside.
- Process zucchini, garlic, lemon juice, olive oil, tahini and sesame seeds in a blender or food processor until smooth.
- Slowly add sunflower seed powder back into mixture and process until smooth.
- Pour mixture into a bowl and stir in olives.
- Top with extra olives and sesame seeds.
- Recipe Hints and Tips:
- Zucchini and Black Olive Dip is not suitable to freeze.
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