Keto Roasted Zucchini And Tahini Yogurt Dip
⏱ Prep: 8 min🍳 Cook: 20 min✅ Ready: 28 min
40
Calories
1.3g
Net Carbs
1g
Protein
3.4g
Fat
⏱ Prep: 8 min🔥 Cook: 20 min⏰ Ready: 28 min
How to Make It
Step 1
Preheat the oven to 400 degrees Fahrenheit.
Step 2
Remove the ends from the zucchini and slice in half lengthways. Drizzle with a little olive oil and arrange on a shallow oven tray. Roast for 20 minutes until the flesh is soft and slightly caramelised.
Step 3
Scoop the flesh from the zucchini and add to a food processor along with the tahini, olive oil, garlic and lemon juice. Blend until smooth.
Step 4
Add the yogurt to the food processor and season to taste. Blend until smooth and creamy.
Step 5
To serve, scatter with fresh mint and pine nuts.
Ingredients
- Zucchini – 1 medium
- Peppermint, Fresh – 1 tablespoon
- Pine Nuts – 1 tablespoon, whole pieces
- Greek Yogurt – 2 tablespoon
- Olive Oil – ½ tablespoon
- Tahini – ½ tablespoon
- Garlic, Fresh – 1 clove
- Lemon Juice, Fresh – 1 tablespoon
- Salt, Sea Salt – ¼ teaspoon
- Black Pepper – ⅛ teaspoon