Go Back

Chef Kristen Kish's Creamy Zucchini Dip


  • 6 oz (about 1 medium) green zucchini – 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


  • Using a blender of your choice (I use 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
Copied Print