- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: 2 Tbsp.
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Blended zucchini adds extra creaminess to create a silky smooth dressing in this super-low-fat version of a classic Mediterranean tahini sauce. This base recipe can be further flavored with fresh herbs such as parsley, cilantro, tarragon, or basil, and/or dried spices like cumin, smoked paprika, and chipotle chili powder. Drizzle it over hearty salads or falafel bowls, or use it as a refreshing dip for chopped veggies.
Ingredients
- 1 lb. zucchini or yellow summer squash, peeled and chopped
- 2 tablespoons lemon juice
- 1 tablespoon tahini
- 3 cloves garlic, minced
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Combine all ingredients in a blender. Cover and blend until smooth. Transfer dressing to a glass jar. Cover and chill up to 5 days.
Nutritional Information:
Per serving (2 Tbsp.): 46 calories, 5.6 g carbohydrates, 2.2 g protein, 2.4 g total fat, 0.4 g saturated fat, 0 g cholesterol, 48 mg sodium, 1.4 g fiber, 3 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (2)
(4 from 3 votes)I just made this recipe and I am a bit disappointed. I love the low fat idea of this but it just tasted and looked like blended zucchini. I had to add more lemon juice, a lot more tahini and even some salt to get this thing tasting right.
not sure I had the right proportions - I decided that 1 pound of summer squash was about 3 small ones. The dressing has quite a bite! I wouldn't use 3 cloves of garlic if I make it again. I needed to add more lemon juice to tame it a bit. I'm rather tempted to add a little oil - eating my salad right now.