Zucchini Babaganoush

配料

Comment RECIPE and i’ll send it over to you!

Eggplant Babaganoush is great, but I find I end up with so many zucchini each summer that need eating up that using them in this dip just makes sense. Make sure to char them well so they get really smoky and blend them into that creamy addictive dip I know you’re going to want to eat loads of!

You’ll Need:

2 large zucchini (Aka courgettes)

1 clove garlic

2 teaspoon parsley (optional)

2 tablespoon tahini

Juice ½ lemon

salt to taste

How to:

1.Either BBQ or grill the zucchini until they are blackened on the outside and soft & squashy in the middle

2.Let them cool for a bit, then remove the blackest bits of skin.

3.Blend the zucchini with all the rest of the ingredients until smooth and delicious.

4.Taste and add more salt or lemon juice as needed.

5.Serve drizzled with olive oil & extra herbs.

Serve with good bread, fresh veggies or crackers

X Louise-Claire

https://theveganlarder.com/zucchini-babaganoush-dip/