Yogurt Tahini zucchini puree
Hummus like vegeterian delicious paste, Get your Pita bread!

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Yogurt Tahini zucchini puree

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Ingredients

Adjust Servings:
5 medium-big skin on zucchini
3 tbsp. Olive oil
1 tbsp. Tahini
2 tbsp. Lemon Juice
1 clove, minced Garlic
1tsp. Lemon zest
3 tbsp. Greek Yogurt
1 tsp Kosher Salt

Nutritional information

50g
serving size
110
Calories
7g
Total Fat
0.3g
Saturated
12mg
Cholesterol
4g
Protein

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Features:
  • Gluten Free
  • Vegeterian

Ingredients

Directions

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I’ve been a Hummus fan for years, a once per week kind of meal, thing is, after Humus I can barely move and going back to my office is out of the question. in this recipe, I wanted to create a delicious paste, humus like, something I can spread on bread but not feel so heavy, this is how I came up with the yogurt tahini zucchini puree.

For me, a vegetarian dish for lunch is great, I can eat it and still be able to go back to work without the heavy feeling.

In this season, the zucchini has a great flavor, full of juices with firm texture, in order to get the best out of them I went for grilling, they need to be grilled heavily, only this way all the sugars are extracted and they become sweeter and the natural bitter part disappearing.

Yogurt Tahini zucchini puree

Taking this dish to the Mediterranean side was the obvious, Greek yogurt, lemon, tahini, all of my favorite flavor boosters, top that with olive oil and I promise you won’t be able to stop eating this dish.

 

Steps

1
Done
45 minutes

Grilling the zucchinis

Preheat the oven to 230°c/450°F.
Place 5-6 medium-large zucchinis on a baking pan, sprinkle with some olive oil and place in the upper rack of your oven, bake for 45 minutes.
When they tender and a bit burnt, take them out of the oven and let cool for 10 minutes.

2
Done
10 minutes

make the Zucchini puree

Cut each zucchini lengthwise and scrape the flesh into a mixing bowl.
Mince the garlic, add the tahini, olive oil and lemon juice, mix into a smooth paste.
Season with salt, add the yogurt on top and sprinkle with some more olive oil.
Serve with fresh bread or pita.

Yaron Kimhi

Yaron has been cooking since he was 15 years old and only on his early 20's started to work professionally in restaurants, specializing in French, Italian and Japanese cuisines. After owning a few restaurants, the focus became more of the online culinary aspects of this fascinating profession. when not cooking, or talking about food (most of the time), Yaron practice Yoga and the morning routine has to include Yoga practice.

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