1 medium zucchini (cut length-wise, then quartered)
1/2 bulb roasted garlic
2 13.5oz cans fava beans (drained, reserve liquid from 1 can)
1 lemon (zest and juice)
1 TSBP red wine vinegar
2 TSP dried oregano
1 TSP dried basil
salt and pepper
roasted hazelnuts (for garnish, optional)
If you have a vegetable garden, saying goodbye to summer usually coincides with saying: ‘What the hell am I supposed to do with all of this zucchini?!’ Let’s be serious here, deep down, I know everyone has a secret, undying love for zucchini…or, maybe it’s just me…I do seem to be on a bit of a zucchini kick lately, but too many recipes options than not enough, right? Anyway, this is a nice simple dip that will go over well as an appetizer, or even pretty rad as a spread for sandwiches. Hummus is so last year anyway…
Start by preheating your oven to 425 degrees. Place the pieces of zucchini in a medium-sized bowl, drizzle with some olive oil, season with salt and pepper, then toss a few times to evenly coat. Pop the chunks into a prepared baking dish and let roast in the oven for 20 minutes, turn over once at the halfway point. Once the squash is nice and roasted, remove from the oven and let cool for a few minutes.
Next, place the zucchini and all remaining ingredients (including the reserved liquid from the canned beans) into a food processor or blender. Slowly pour in some olive oil while pulsing the mixture. Blend until smooth. Add some freshly ground black pepper, taste, and then a pinch of salt if needed. Pour the mixture into a bowl and let chill inthe refridgerator for at least an hour. Top with toasted hazelnuts for an added crunch, and serve with some homemade crackers or warm foccacia!
Yields 4 cups of dip
Total cook time…30 min (not including chill time)
9 Comments to “Garlic Zucchini And Fava Bean Dip”
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