- by Bold Commerce Collaborator
- 05 Mar 2020
2 TBS of tahini
1 clove of garlic, roasted in the oven at 200 °C for 10 minutes
1 tsp of cumin
½ tsp of paprika powder
2 TBS of of fresh lemon juice
½ tsp of salt
2 TBS of extra-virgin olive oil
2 - 3 TBS of water
1 tin of chickpeas
Peel the zucchini, so you only have the beige inner part to work with. Do not through the peel away, use it in a stir-fry or as zucchini noodles.
Place all ingredients into a food processor except for the water and start blending.
Add water until you reach the desired, creamy texture, one tablespoon of water at a time, so it won't become too runny.
Enjoy with vegetable sticks, tortilla chips or whatever else you like to dip.