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.
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.
I LOVED this recipe, it was so yummy and the best part is the ingredients are all easy to get! I live in a really small town so most of my stuff I have to order, but this is one that's going in my everyday recipe box! Thanks so much for sharing.
mine did not last til the next day, the bowl was licked clean, so that's good to know
I totally loved this! So yummy. But the next day it was not so good. I say use it the same day if you can. But it it my fav dip!!!
this is really, REALLY delicious. I have trouble with raw garlic so i omitted it and it is still so flavorful. I could definitely eat it right off the spoon but I went with celery... I'm going out of town this weekend so I want to make more and dehydrate it for on-the-go snacks, ill let you know how that turns out! BRAVO!
So yummy! Thanks for the recipe!
This sounds incredible. Can't wait to try it!