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Chef Kristen Kish's Creamy Zucchini Dip

Author Kristen Kish

Ingredients

  • 6 oz. green zucchini, about 1 medium – cut into chunks
  • 1 oz. almonds, toasted or raw
  • 1/4 cup tahini
  • 3 tbsp. freshly squeezed lemon juice
  • 1 small garlic clove
  • 2 tbsp. nutritional yeast flakes
  • 4 large mint leaves and / or basil
  • 1/2 tsp. salt
  • 1/4 cup extra virgin olive oil
  • 1/4 cup water

Instructions

  • Using a blender of your choice (I used a Nutribullet for this) blend all ingredients together until creamy and smooth.
  • Enjoy immediately or store in the refrigerator for up to a week.
Pictured here are summer tomatoes, shaved raw zucchini, fresh parsley. The dip is great on proteins (vegan or non-vegan), or as a salad dressing for “ceasar” salads, or a pasta sauce!
Yields 2 cups
GF/DF/Vegan
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