By Sue Lau,
Serves 4 to 6
12 ounces small zucchini, chopped
1/3 cup chopped red onion
1 tablespoon light olive oil
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic paste
1/2 teaspoon salt
1/4 cup tahini
2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
1. Saute the chopped zucchini and onion in the tablespoon of olive oil until soft.
2. Pur茅e cooked zucchini mix with the seasonings, tahini and lemon juice in a food processor.
3. Add the olive oil slowly, through the chute, so it emulsifies.
4. Serve with Parmesan crisps, crackers or pita wedges.
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