Description
Grilled summer squashes make a bold, hearty dip with a zip of tahini. Perfectly served with pita for an appetizer or packable lunch.
Ingredients
Units
Scale
- 2 medium zucchinis, sliced lengthwise
- 1 large eggplant, sliced into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat grill to medium-high heat.
- Brush zucchini and eggplant slices with olive oil and season with salt and pepper.
- Grill the vegetables for about 4-5 minutes on each side until tender and grill marks appear.
- Remove from grill and let cool slightly.
- In a food processor, combine grilled vegetables, tahini, lemon juice, garlic, and parsley.
- Blend until smooth and creamy.
- Adjust seasoning with salt and pepper as needed.
- Serve the dip with pita, crackers, or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 3