Smoky Zucchini-Tahini Dip With Pine Nuts Recipe

Cooking Directions

• STEP 1.Preheat the oven to 400°F (200°C).
• STEP 2.Cut the zucchini into thick slices and place them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper.
• STEP 3.Roast the zucchini in the preheated oven for about 20 minutes, or until they are tender and slightly browned.
• STEP 4.In a food processor, combine the roasted zucchini, tahini, lemon juice, garlic, cumin, smoked paprika, and salt. Blend until smooth and creamy.
• STEP 5.Transfer the dip to a serving bowl and garnish with toasted pine nuts and a drizzle of olive oil.
• STEP 6.Serve the smoky zucchini-tahini dip with pita bread, crackers, or fresh vegetables.
• STEP 7.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• Make sure to cut the zucchini into thick slices to prevent them from becoming too soft during roasting.
• Toasting the pine nuts enhances their flavor and adds a nice crunch to the dip. Be careful not to burn them.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the dip.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Serve the dip at room temperature for the best flavor and texture.
• Garnish the dip with additional chopped fresh herbs, such as parsley or cilantro, for added freshness.