Zucchini Tahini Dip
Zucchini and tahini provide fiber, vitamin E, and plant fats, while a small portion of the dip is satisfying. Sautéing softens the zucchini and brings out the spices before tahini creates a thick creamy texture. Chill the dip before serving and keep it refrigerated.
Slice the courgettes (400 g), crush the garlic (9 g), and grate the fresh ginger (5 g). Measure the cumin (2 g), cayenne pepper (1 g), smoked paprika (1 g), and table salt (3 g).
Put the courgettes in a bowl, add the garlic, ginger, cumin, cayenne pepper, smoked paprika, and salt, then mix so the spices coat the vegetables evenly.
Heat the olive oil (30 g) in a skillet over low heat and sauté the courgettes for about 13 minutes until soft.
Let the courgettes cool for about 20 minutes, then transfer it to a blender. Add the tahini (150 g) and lemon juice (45 g), and blend for about 1 minute until smooth.
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