Creamy Zucchini and Garlic White Bean Dip

Ingredients

Zucchini

1 medium, grated

Garlic

3 cloves, minced

White beans

1 can (15 oz), drained and rinsed

Tahini

2 tablespoons

Olive oil

2 tablespoons, divided

Lemon juice

2 tablespoons

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon

Paprika

1/2 teaspoon

Fresh parsley

2 tablespoons, chopped (for garnish)

Instructions

1. In a skillet, heat 1 tablespoon of olive oil over medium heat.
2. Add the grated zucchini and minced garlic. Cook for about 5 minutes, stirring occasionally, until the zucchini is tender and the garlic is fragrant.
3. In a food processor, combine the cooked zucchini and garlic with the white beans, lemon juice, tahini, salt, black pepper, and paprika.
4. Process the mixture until smooth and creamy, scraping down the sides as needed. If the dip is too thick, add a splash of water to achieve your desired consistency.
5. Transfer the dip to a serving bowl and drizzle with the remaining tablespoon of olive oil.
6. Garnish with fresh parsley and an extra sprinkle of paprika for color.
7. Serve with sliced vegetables, pita chips, or your favorite crackers.