For Cleanse and Gut
This garlicky spread is perfect for gluten free crackers, vegetables, socca pieces, or root veggie chips. It’s quick to make with only a few easy-to-find ingredients. So if you need a snack, or something to feed unexpected guests in a hurry, this could be your go-to. Garlic is especially great for winter snacking because it helps build immunity and keeps colds away!
Serves: 6-8 as a side
Prep time: 30 minutes
Cooking time: 15 minutes
2 pounds zucchini, cut into large, even-sized chunks
½ cup olive oil, plus 2 tablespoons
Pinch sea salt
Pinch black pepper
4 garlic cloves
juice of 1 lemon (approx. ¼ cup)
½ cup parsley leaves, roughly chopped
¼ cup tahini
Set the oven to 400°F. Toss the zucchini chunks in 2 tablespoons of olive oil and season with sea salt and black pepper. Place onto a sheet pan and cook until the zucchini is tender. Once done, remove from the oven and allow to cool to room temperature.
Place the garlic in a food processor and pulse until well minced, then add the zucchini and continue to blend. Scrape the sides with a spatula then add the tahini and lemon juice. Continue to blend while slowly adding the olive oil in a steady stream until the zucchini is creamy and smooth. Add the parsley at the end and stir through.
Recipe by Frank Giglio
Photography by Jenny Nelson