5-Minute Zucchini Avocado Dip
This amazingly easy zucchini avocado dip is super creamy, flavorful, and literally takes 5 minutes to make! Great as a appetizer, as spread for sandwiches or wraps, or to slather on just about anything! Paleo, vegan.
Servings: 8 servings
- 1 medium raw zucchini washed and roughly chopped
- 1 large ripe avocado peeled and pitted
- 1/4 cup lemon juice
- 1-3 cloves garlic to taste
- 1/2 teaspoon sea salt or to taste
- 2 teaspoons cumin or to taste
- 1/2 cup tahini
- 1-3 tablespoons water optional
Combine raw zucchini and avocado in a food processor or high-speed blender. Pulse a few times to chop them up well.
Add the remaining ingredients to the food processor or blender. Run until the hummus has a smooth consistency. Scrape down the sides of the food processor or blender and run again.
Taste and add more garlic, cumin, or salt if desired. Add water 1 tablespoon at a time, blending in between, if needed to reach desired consistency.
Enjoy or store in fridge in an air tight container for up to 4 days.
Serving: 0.25cup | Calories: 137kcal | Carbohydrates: 7g | Protein: 4g | Fat: 12g | Saturated Fat: 2g | Sodium: 155mg | Potassium: 271mg | Fiber: 3g | Sugar: 1g | Vitamin A: 102IU | Vitamin C: 11mg | Calcium: 33mg | Iron: 1mg