Not being huge fans of zucchini, my boyfriend and I did not expect this to taste as good as it does. It's rich, creamy and tangy, and is a healthy alternative to hummus on sandwiches or as an accompaniment to meat dishes.
We also used it as a side to roast capsicum pasties, and it complemented the sweetness of the capsicum perfectly.
Preparation Time: 10 minutes
Makes: 2 cups
Ingredients 2 medium zucchinis
1 tbs tahini
1 clove garlic, finely diced
Juice of 1/2 lemon
1 tsp rock salt (although any salt will suffice)
1 tsp mild paprika
1 tsp chilli powder (add less if you want less of a kick)
Chop the zucchini into large pieces and place in a food processor. Add the other ingredients.
If you use rock salt and, like us, you don't have a mortar and pestle, crush the crystals into fine pieces with the underside of a small bottle. Sterilise the bottle with hot water beforehand.
Blend the mixture until it reaches your desired consistency. We like it chunky, so we only processed it for a few seconds.