This tastes just like the real thing! It’s a low-carb, high fiber, delicious dip that will compliment so many things; such as flax or almond crackers, or veggies, mix it with salads or use as a sauce for beef, chicken or fish. You could also use it in a cabbage leaf and stuff it with meat or veggies.
2 medium sized zucchinis, peeled and sliced
2 – 4 cloves garlic, cut in half
3 large pieces organic roasted red peppers, well drained and patted dry
½ cup sunflower or sesame seeds
¼ cup ground chia or ground flax seeds (about 2 tablespoons whole seeds)
1 – 2 tablespoons coconut flour; don’t sub for another flour
1 teaspoon sea salt
1 teaspoon smoked paprika; the smoked gives it an amazing flavor
¼ cup raw tahini
3 – 4 tablespoons lemon juice (about 1 ½ -2 large lemons), to taste
Extra-virgin olive oil, a drizzle on top
1 tablespoon fresh parsley, minced
2 tablespoons pine nuts
Place all ingredients, except optional garnishes, into a high-powered blender or food processor (I like using a food processor) and blend until smooth or to desired consistency.
Drizzle with oil and garnish with pine nuts and parsley, if desired.
Store in an airtight container, like a pyrex dish with lid.
Keep in the refrigerator for up to 4-5 days.
Kaufmann 1 Friendly