This middle eastern inspired dip is great with raw veggies or your chips of choice. A healthy snack to serve to yourself or loved ones at a party.
[recipe servings=5 time=35 Minutes Difficulty=Easy]
1 Can Of White Beans
1 Tablespoon Olive Oil
2 Tablespoon Tahini
1 Teaspoon Lemon Juice
2 Garlic Cloves
1 Tablespoon Mayo
1 Teaspoon Salt
1. Char the zucchini whole on a gas burner or in the oven at 425 for 30 min. To char it on the gas burner, you will need to rotate the zucchini every time each side blackens. Take them off the burners once each side is blackened and can easily be pierced with a fork. Take off the blackened skin, by running the zucchini underwater.
2. Add the zucchini, tahini, lemon juice, and garlic. Pulse 10 times or until a purée starts to form in a food processor.
3. Drizzle in the oil while the motor is running. Fold in the mayo, and salt. Transfer to a serving bowl and garnish with pomegranate seeds, parsley, more olive oil, and aleppo.
4. Optional garnishes: pomegranate seeds, parsley, olive oil, Aleppo (dried chili pepper from Syria)