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Wednesday, August 26, 2009

Zucchini Dip

This is a spin-off of hummus, for those who are bothered by beans, or for those who just want to try something new. I learned this from my mother-in-law, who is a very creative and talented cook :) I make this as a low carb alternative to hummus, or just when I have a lot of extra zucchini lying around. We eat this with pita chips, pita bread, or any assorted variety of veggies. This dip makes a great sandwich or base layer for a veggie wrap.

-4 large zucchini or squash, washed and cut into cubes
-1 cup fat free yogurt
-1/3 cup tahini paste (you can use 1/2 cup for a thicker dip, but start with 1/3)
-1 tablespoon pomegranate molasses (this can be replaced with 1 squeezed lemon, but it won't taste as good :) )
-optional: 1 clove garlic
-salt to taste

optional garnish
-pomegranate seeds
-fresh chopped parsley
-sliced tomatoes
-drizzled olive oil
-black sesame seeds

To Make
-Heat pot filled halfway with water and some salt. When water boils, drop in cubed zucchini and cook until tender, about 10 to 15 minutes. Drain and place zucchini in a medium sized bowl.
-Mash zucchini until it is broken up and smooth. Sometimes I leave it a little chunky for a firmer texture.
-Add yogurt, salt, tahini, optional garlic and pomegranate molasses to the bowl and mash together until well mixed. Garnish with optional toppings and serve.
-Enjoy :)

This holds up pretty well in the fridge, can be kept for about a week.

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