The flavour of this dip reminds me of Mucver (pronounced MOOSH-vair), the zucchini fritters often served in a mixed vegetarian kebab or as an entree in Turkish restaurants.
Perfect with celery sticks, cucumber slices or flax crackers, delicious with salad stuffed into a large leaf of romaine and great on their own as a soup if you add a little extra water.
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1 Large Zucchini
1 Medium Avocado
1 Tsp Sea Salt or Himalayan Salt
Juice of 1/2 a Lemon
1 Tsp Cumin
1 Tsp Tumeric
1/2 Tsp Cayenne Pepper
1 Large Clove Garlic
Chop up the zucchini, avocado and garlic into smaller pieces.
Add with the remaining ingredients to your food processor or high speed blender and blend until smooth.
You can add a little water if the dip seems too thick.
