Zucchini and Tahini Dip

by Maggie on July 22, 2013

 zucchini & tahini dip 2

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Today I want to share two sources of my summer inspiration with you.

First off, do you know Andrea Nakayama and her amazing site Replenish PDX ? Pete and I did her Spring Liver Cleanse in May and I was so impressed (once I got over the loss of my coffee-fix for seven days).

The recipes were delicious (Andrea Livingston is the recipe developer), and the support during the cleanse was incredible. As always, the cleanse had its moments, but we made it through thanks to Andrea’s expertise, the yummy recipes, and the fact that Pete and I were in it together!

This recipe for Zucchini and Tahini Dip is inspired by a version from the cleanse. We became a little addicted to it, and naturally I had to make my own version!

zucchini & tahini dip

My second source of inspiration for this Zucchini and Tahini Dip is a new product I am in love with (and it’s Canadian). Have you heard of Three Farmer’s and their Camelina Oil?

We’ve been using it in everything – it has a high smoke point (475 degrees) so it’s also great for cooking and barbecuing. Camelina Oil is cold-pressed and high in Vitamin E and Omega 3’s. Seriously, what’s not to love!

Zucchini & Tahini Dip

  • 1 cup grated zucchini
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Camelina Oil, plus extra for drizzling
  • 1 large clove chopped garlic (or ¼ cup local garlic scapes)
  • ¾ teaspoon paprika
  • ¾ teaspoon sea salt
  • 1/3 cup tahini
  • ¼ cup hemp hearts

1. Combine all ingredients in the bowl of your food processor.
2. Process until combined, scraping down the sides of the bowl as necessary.
3. Serve immediately or refrigerate until ready to serve.
4. Drizzle with approximately 1-2 teaspoons of Camelina Oil before serving.

Yield: Approximately 1 1/3 cups

Want to learn more about Replenish PDX or Camelina Oil?

Follow Andrea on Replenish PDX Facebook
Follow Three Farmers on Replenish PDX Facebook

Where are you getting your inspiration from this Summer? 

{ 5 comments… read them below or add one }

Gena July 25, 2013 at 3:31 pm

I’m a zucchini fiend! Have made two batches of hummus this week, and am now about to spiralize some noodles. Love this recipe!


Maggie July 26, 2013 at 2:50 pm

Gena I have TONS of zucchini and it’s not showing signs of slowing down 🙂 I have to make some noodles this week, it’s been a long time since we’ve had them! Thanks for the note.


Amber July 26, 2013 at 10:22 pm

Looks amazing, Maggie! Just made some zucchini noodles with baked chicken today…and tossed it with a bunch of white bean dip I had in the fridge. I’ve been using dip a lot lately has a dressing. It’s actually quite lovely.

I love your use of zucchini in this recipe. I will be making this very soon!

Great recipe!!


heriy March 17, 2014 at 12:19 pm

Hello Maggie!

This sounds amazing! I have an overly ripe zuchinni, can istill use it? Also i cant get hemp hearts, any subs?

Thank you!!


Maggie March 17, 2014 at 2:42 pm

Hey Heriy – I would use the zucchini as long as it’s not yucky! That might affect the taste! As for the hemp hearts, what about sunflower seeds? You might want to soak them for an hour or two first, then drain, rinse, and use! Let me know how it goes! I’m obsessed with a black bean hummus that I found on vacay! Watch for that version in a few months 🙂


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