Roasted Zucchini Dip

Ingredients:

• 4-5, large zucchini, washed and pat dry
• 2 tbsp, tahini
• 2-3 tbsp, il Fustino Garlic Olive Oil - plus more for serving
• 2 tbsp, lemon juice
• 2 tbsp, chopped mint leaves - for garnish
• 1 tsp, sumac
• salt & pepper - to taste
• pinch of red pepper flakes - optional

Directions:

Preheat oven to 400 degrees Fahrenheit.

Using a large cast iron skillet place whole zucchini in the skillet and drizzle with olive oil.

Roast in the preheated oven for 30 minutes or until the zucchini is charred  and soft throughout.

Place zucchini in a strainer to drain excess water and aside to cool. Once cool cut the ends of each zucchini.

Add the zucchini to a food processor with the Garlic oil, lemon juice, tahini, red pepper flakes, salt and pepper.  Pulse until smooth. Adjust salt and pepper to taste.

Transfer to a serving dish and garnish with chopped mint leaves and sumac. Top with more olive oil.

Serve with toasted pita or warm seeded bread and enjoy!