About
Traditionally made with roasted and charred eggplant, this keto version of baba ganoush utilises zucchini to form the base of the dip. Typical aromatic spices are used to season the dip along with paprika for a touch of smokiness.
Perfect for dipping low carb veggies or keto flat breads, or as an accompaniment to grilled meats.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 teaspoon tahini
- 2 teaspoon lemon juice
- 1 large zucchini
- 1 clove garlic
- ½ teaspoon cumin, ground
- ½ teaspoon coriander by gourmet garden
- ½ teaspoon gourmet collection smoked paprika by mccormick
- ½ teaspoon salt
Instructions
- Preheat the oven to 395 degrees Fahrenheit.
- Cut the ends off the zucchini and slice in half lengthways. Arrange the halves flesh side down on a shallow oven tray and roast for 25 minutes or until the flesh is very soft. Set aside to cool.
- Add the garlic, tahini, half the olive oil, lemon juice, salt, cumin, coriander and paprika to a food processor. Once cool enough to handle, scoop the soft flesh from the zucchini, squeezing out as much excess liquid as possible, and add to the food processor.
- Pulse to combine until you have a semi smooth dip. Taste and adjust seasonings as required.
- To serve, drizzle with the remaining olive oil and a pinch of smoked paprika.
Nutrition Facts
- Servings: 3
- Calories: 116.8kcal/488.7kJ (per serving)
- Fat: 11.2g (per serving)
- Carbs: 3.9g (per serving)
- Protein: 1.8g (per serving)
