Here is an unlikely but delicious pairing with almonds and some lovely seasonings to create a divine creamy dip with a rustic texture and mouth-watering flavour.
All JasonShonBennett.com recipes are made from 100% plant-based wholefoods. All are animal-free, dairy-free, vegetarian and vegan. They are also gluten-free (except for the occasional recipes containing jumbo rolled oats).
5-6 medium zucchini chopped in half lengthwise
Half a cup raw almonds (soaked overnight)
1/4 cup fresh squeezed lemon juice
2 Tbsp Tahini
2 Tbsp. extra virgin olive oil
1 tsp. cumin
1/2 tsp. sea salt
1/4 tsp. fresh ground black pepper
2 cloves garlic, chopped
Sprinkle of paprika (for garnish)
Chopped coriander (optional garnish)
Roasted Zucchini & Almond Dip
Place the zucchini in a roasting pan with some olive oil and salt and pepper and roast for 20 – 30mins our until soft and starting to golden
Place all ingredients into your food processor and blend for about 30 – 60 seconds or until well combined but with a few nice chunks still remaining to give it some texture. You may need to scrape the sides once or twice to get the ingredients to fully combine.
Transfer the dip to a medium sized bowl and place in the refrigerator for at least 30 minutes. Serve with a drizzle of olive oil and a sprinkle of paprika and chopped coriander if desired.