Ingredients:
2 medium zucchinis, sliced
2 tbsp olive oil
2 garlic cloves
1/2 cup plain Greek yogurt
1/4 cup tahini
2 tbsp lemon juice
1 tsp ground cumin
Salt and pepper, to taste
Fresh parsley, for garnish
Olive oil and chili flakes for topping (optional)
Instructions:
Roast the Zucchini: Preheat the oven to 400°F (200°C). Toss the zucchini slices and garlic cloves with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20-25 minutes, or until the zucchini is tender and lightly golden.
Blend the Dip: Once roasted, transfer the zucchini and garlic to a food processor. Add Greek yogurt, tahini, lemon juice, cumin, salt, and pepper. Blend until smooth and creamy.
Serve: Transfer the dip to a serving bowl. Drizzle with olive oil, sprinkle chili flakes, and garnish with fresh parsley.
Enjoy: Serve with crusty bread, pita, or veggie sticks.
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 4-6
