DIPS AND... RECIPES GLUTEN FREE

Zucchini and Black Olive Dip

Zucchini and Black Olive Dip

Summary

Servings 32
Time Needed Prep
Cook
Ingredients 8
Difficulty Easy

Rating (click to rate)

4.0 based on 1 rating.

Ingredients

  • 1/3 cup Sunflower Seeds
  • 1 Zucchini roughly chopped
  • 2 Garlic Cloves
  • 1 Lemon
  • 1/4 cup Olive Oil
  • 1/4 cup Tahini
  • 1/4 cup Sesame Seeds
  • 1/2 cup Pitted Black Olives chopped

Nutrition Information

Qty per
11g serve
Qty per
100g
Energy 51.25001125kcalcal 450.16412362742kcalcal
Protein 1.687500375gg 14.82247728156gg
Fat (total) 4.64062603125gg 40.761812524289gg
 - saturated 0.42187509375gg 3.70561932039gg
Carbohydrate 1.687500375gg 14.82247728156gg
 - sugars 0.42187509375gg 3.70561932039gg
Dietary Fibre 0.9062501875gg 7.960219158842gg
Sodium 4.375mgmg 38.428636264347mgmg

Nutritional information does not include the following ingredients: Sunflower seeds, Zucchini, Lemon, Olive oil, Tahini, Sesame seeds, pitted black Olives

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Zucchini and Black Olive Dip. This dip may sound a little odd, but tastes anything but! Keep it in the fridge for up to 3 days for a quick snack or serve up at your next gathering. Oh, and it has the added bonus of being dairy, nut, gluten and egg free!

 

Method

  1. Process sunflower seeds in a blender or bullet until a fine powder. Set aside.

  2. Process zucchini, garlic, lemon juice, olive oil, tahini and sesame seeds in a blender or food processor until smooth.

  3. Slowly add sunflower seed powder back into mixture and process until smooth.

  4. Pour mixture into a bowl and stir in olives.

  5. Top with extra olives and sesame seeds.

Recipe Hints and Tips:

  • Zucchini and Black Olive Dip is not suitable to freeze.
Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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