This fresh and zesty zucchini yogurt dip is a delicious addition to any platter! Serve alongside sourdough pita chips or crostini for a delicious snack any time!
Course Appetizer
Cuisine American
Keyword Condiment
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Refrigeration 1 hourhour
Total Time 1 hourhour40 minutesminutes
Servings 10people
Calories 58kcal
Equipment
Food Processor
Ingredients
800gZucchini(approx. 2 medium to large zucchini)
1Head of Garlic
30gLemon Juice(juice of approx. 1 lemon)
30g Olive Oil
1teaspoonSalt
2teaspoonBlack Pepper
1 teaspoonCumin(ground)
75gAvocado(approx. 1 half of an avocado)
70gGreek Yogurt
Instructions
Slice the zucchini length ways into 1cm strips and lay them out on a large baking tray. Cut the top off the head of the clove of garlic to expose the cloves. Drizzle the zucchini and garlic in olive oil and bake for 30 minutes at 200C.
Once roasted, remove from oven and allow to cool to room temperature.
Once the zucchini and garlic are cooled, squeeze the garlic cloves out of the head of garlic.
Add all of the ingredients to a food processor and blitz at high speed for around 30 seconds to 1 minute or until the ingredients have formed a smooth, creamy dip.
Place the zucchini yogurt dip into a bowl and refrigerate for around one hour.
When you're ready to serve, add fresh herbs, olive oil and cumin seeds to the middle of the dip.
Notes
Zucchini - I've used 2 zucchini fresh from my garden. They each weighed in around 400g before slicing and roasting. I left the skin on the zucchini for extra color and fibre in the dip.Avocado - I've used 75g of avocado flesh (mine had been frozen before using, but fresh avocado is perfect). If you don't want to use avocado you could substitute it with tahini.