Garlic Zucchini Tahini Dip

Ingredients:

• 1/2 pound zucchini (2 small or 1 large), diced into 1/2-inch pieces
• 1 whole jarred roasted red pepper, drained and diced into 1/2-inch pieces
• 6 tablespoons Garlic Gold (nuggets in oil)
• juice of 1 lemon (about 3 tablespoons)
• 1 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sea salt
• 1/3 cup roasted tahini
• 1/4 cup sesame seeds
• Sriracha or other hot sauce, to taste (optional)
• 1/4 cup pitted kalamata olives, sliced for garnish
• additional roasted red pepper, cut into strips for garnish
• additional Garlic Gold^® Nuggets and paprika for garnish

Directions:

1.  In a blender, combine diced zucchini, roasted red pepper, Garlic Gold^® (nuggets in oil), lemon juice, paprika, cumin, and sea salt. Blend for 3-4 minutes, or until smooth and creamy.
2. Add tahini and sesame seeds and blend for an additional minute. Remove from blender and place in bowl. Taste and adjust seasonings, adding Sriracha or other hot sauce to taste if desired.
3. Garnish with sliced olives, red pepper strips, and additional Garlic Gold Nuggets and paprika. Serve with pita bread, lavash chips, and sliced vegetables for dipping.

Serves 6-8.