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Grilled Zucchini Dip
A little Mediterranean magic created with Alpro Soya No Sugars drink
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- SECTION|The dip
- 2 zucchini
- 4 tbsp Alpro Soya No Sugars drink
- ½ tsp ground cumin
- 2 tsp tahini paste
- 2 tbsp lemon juice
- ½ clove garlic
- SECTION|The flatbreads
- 4 small (wholegrain) pitta breads
- ½ tbsp smoked paprika powder
- 3 tbsp olive oil
Want it gluten free? Use gluten free bread to make the crackers
Ingredients
- SECTION|The dip
- 2 zucchini
- 4 tbsp Alpro Soya No Sugars drink
- ½ tsp ground cumin
- 2 tsp tahini paste
- 2 tbsp lemon juice
- ½ clove garlic
- SECTION|The flatbreads
- 4 small (wholegrain) pitta breads
- ½ tbsp smoked paprika powder
- 3 tbsp olive oil
Want it gluten free? Use gluten free bread to make the crackers
Preparation
1
Wash and slice the zucchini. Drizzle with olive oil and season with salt and pepper, then grill on the BBQ until they start to brown – it’s time to take them off and let them cool down. (Not BBQing today? You can also roast the zucchini in the oven at 180°C for 25-30 minutes.)
2
Once cool, put them in a food processor along with the Alpro Soya Drink No Sugar, cumin, tahini paste, lemon juice and grated garlic. Zizz until smooth, then season to taste with salt and pepper.
3
For the flatbreads: In a bowl, mix the olive oil with the smoked paprika, salt and pepper, then brush the mix evenly over the pitta breads. Pop onto the BBQ until they start to brown, then take them off and cut in strips. (A grill on high heat will cook them just as well, too.) Serve with the zucchini dip and just watch them go!
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