Roasted Zucchini Dip
Equipment
- blender or food processor
Ingredients
- 2 cups zucchini peeled & deseeded
- 5 cloves garlic
- 1 small onion skinned and wedged
- 1 sprig rosemary leaves
- 1 Tbsp Red Pepper Flakes
- 2 Tbsp sunflower oil
- 2 Tbsp sunflower butter or tahini sesame seed paste
- 1/2 cup plain yogurt greek or ricotta
- 1 each lemon juiced and zested
- 1 Tbsp honey raw and local
- 1/2 cup sunflower oil
- salt and black pepper to taste
Instructions
- Toss squash, garlic, onions, rosemary, and chili flakes in 2 T of oil.
- Roast at 425F until squash and garlic are soft and lightly golden, onions should be translucent.
- Remove once cool directly into a blender or food processor.
- Add all of the components into a food processor and blend until smooth.
- Serve topped with fresh herbs and toasted sunflower kernels.