Making your own dips is super easy, takes little time and is much tastier and healthier than a container from the store. Santé columnist Annemiek has a delicious recipe for a zucchini malt ball dip.
Ingredients
- 1 large zucchini
- 50 ml tahini (sesame paste)
- 25 g walnuts + a few extra for garnish
- ½ garlic clove
- juice of ½ lemon
- dried mint
Preparation
Cut the zucchini into cubes.
- Heat 1 tablespoon of olive oil in a frying pan and fry the cubes until they are cooked. Let cool.
- Pure the zucchini, tahini, walnuts, garlic, lemon juice and mint in a food processor or hand blender. Add some olive oil if necessary to make the dip smoother.
- Season with salt and possibly some lemon juice. Garnish with some olive oil and walnuts just before serving. The spread can be kept covered in the refrigerator for about two days.
Tip 1: you can also make this dip without walnuts. Then garnish it with, for example, pomegranate seeds and fresh mint.
Tip 2: do you like spicy? Add a finely chopped green chili pepper.
Source:Santé February 2020, text:Annemiek de Gier
