I’ve recently been expanding my recipe repertoire and creating some new dishes using the flavourful oils and vinegars from Olive Oil Co. This healthy roasted garlic zucchini dip is a bit of a change from traditional hummus and is great to have on hand for lunches, snacks or entertaining.
INGREDIENTS
3 zucchini
1 bulb of garlic
2 tbsp tahini
3 tbsp garlic olive oil
6 tsp Sicilian lemon white balsamic condimento
1/3 tsp salt
A pinch of smoked paprika (optional)
1/2c walnuts, chopped
1/2c parley, chopped
DIRECTIONS
-Preheat oven to 375
-Slice the zucchini lengthwise in 2-3cm slices.
-Use 1 1/2 tbsp of garlic olive oil to coat and sprinkle with salt then lay on a baking tray covered in parchment.
-Cut the top off the bulb of garlic add a 1/2 tbsp of olive oil, wrap in foil and place on baking tray
-Bake zucchini sticks for 40 minutes, turning the half way
-While zucchini and garlic are roasting, toast walnuts in a dry frying pan until just brown
-Remove zucchini and garlic from oven and once cook enough to handle, squeeze out any liquid from the zucchini
-In the food processor, pulse zucchini, garlic (squeezed out of bulb), tahini and smoked paprika until combined. Feel free to add additional oil to thin or tahini to thicken.
-Combine the remaining oil, vinegar, finely chopped parsley and walnuts to top the dip
-Serve with veggies, crackers or as a sandwich topper.
