Enjoy this delicious Zucchini Dip served with corn tortilla chips as part of vegan and gluten-free summer feast. This summer this dip is my favourit because this simple Zucchini Dip is creamy, spicy and very delicious.
Servings: 2 people
Ingredients
- 2 small zucchinis (courgettes)
- 50 grams cashews
- 2 cloves garlic
- 2 tablespoons juice of lemon
- 1 bunche parsley (chopped)
- ½ teaspoon crushed chilli
- salt
- ½ tablespoon sunflower (or canola) oil
Instructions
- Soak the cashews in cold water.
- Cut the zucchinis and roast in pan or grill. Let it cool.
- Put the soaked cashews in a food processor with the roasted zucchinis, garlic, lemon juice, salt and parsley. Blend it until it has a smooth pureé. If it need add a little bit water.
- In a small pan heat oil. Add crushed chilli and fry for 1 minute.
- Serve with corn tortilla chips.