Nutritional information does not include the following ingredients: Sunflower seeds, Zucchini, Lemon, Olive oil, Tahini, Sesame seeds, pitted black Olives
Please Note - Nutritional information is provided as a guide only and may not be accurate.
Zucchini and Black Olive Dip. This dip may sound a little odd, but tastes anything but! Keep it in the fridge for up to 3 days for a quick snack or serve up at your next gathering. Oh, and it has the added bonus of being dairy, nut, gluten and egg free!
Method
Process sunflower seeds in a blender or bullet until a fine powder. Set aside.
Process zucchini, garlic, lemon juice, olive oil, tahini and sesame seeds in a blender or food processor until smooth.
Slowly add sunflower seed powder back into mixture and process until smooth.
Pour mixture into a bowl and stir in olives.
Top with extra olives and sesame seeds.
Recipe Hints and Tips:
Zucchini and Black Olive Dip is not suitable to freeze.
About Author
Jody Allen
Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less
