Ingredients
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4 ZucchiniChopped zucchini
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1 Onion
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2 Garlicgrated garlic
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2 tablespoons Pomegranate paste
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2 tablespoons Lemon juice
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1 teaspoon Salt
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1 teaspoon Black pepper
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1 teaspoon Turmeric
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For zucchini dip
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4 Walnuts
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1 tablespoons Dried mintRoasted dry mint
Directions
Zucchini dip is a simple appetizer with a unique taste and properties. You can serve it with garlic bread, Arabic bread, or all kinds of vegetables.
This is the best green pumpkin dip recipe. It is quick to prepare and does not require any oil. I serve it in the style of Iranian dips with fried onions, garlic, and walnuts.
You can serve this dip or appetizer cold or hot at your parties. You can also use it for party finger foods or sandwiches for kids.
Vegan green pumpkin dip is made without oil, or gluten, and is completely healthy.
Zucchini is rich in vitamin K and magnesium, which are important for bone health. It also contains zeaxanthin and lutein, powerful antioxidants that fight inflammation and aging.
Garlic and onions are also superfoods. They are rich in antioxidants, detoxifying organosulfur, and flavonoids that reduce inflammation and help you control your weight.
Zucchini is effective in the treatment of asthma and due to having vitamin C, it contains strong antioxidants and is anti-inflammatory.
It is effective in treating some diseases caused by vitamin C deficiency, such as scurvy.
Prevents MS disease.
Zucchini has a useful amount of folate, potassium, and vitamin A that the body needs.
Zucchini contains vitamin C and lutein, both of which are good for the eyes.
In terms of ancient medicine, it is cold and cooling, and chemically it alkalizes the body.
I highly recommend trying the vegan zucchini dip.
Tips and tricks:
- Zucchini can be steamed or grilled to make your dip smoky.
- If you’re short on time, you can simply steam the zucchini until it’s soft. Then, puree it with the other ingredients as usual.
- Use fresh garlic in zucchini dip.
- You can use aromatic vegetables as you like
- Fresh lemon juice and a little pomegranate sauce make the zucchini dip slightly sour.
- A little roasted mint on this dip adds a wonderful taste.
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Steps
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1
Done
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Cut the pumpkin into small pieces and put it in a pot with water. Close the lid of the pot to cook well. |
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2
Done
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Fry the onion in the pan until the zucchini cooks. |
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3
Done
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Grate two cloves of garlic, fry them with onion, and pour the fried onion and garlic ingredients into the pumpkin and stir. |
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4
Done
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Add black pepper, salt, turmeric. Or you can use any spice you like. |
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5
Done
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Add lemon juice and pomegranate paste. If you don't like the sour taste, you can add less lemon or remove it. |
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6
Done
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Close the lid of the pot until the zucchini are soft. |
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7
Done
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When the zucchini is soft, you can mash it by hand, or if you like a creamy texture, you can put it in a blender to mix and make a puree. |
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8
Done
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Pour the prepared zucchini dip into the container of your choice and add a little dry mint that you have already roasted and some chopped walnuts on the dip to feel its wonderful taste. |
2 Comments Hide Comments
Wow, this vegan zucchini dip recipe looks absolutely delicious! I love how simple and easy it is to make, and I can’t wait to try it out at my next party. One thing I might suggest is adding a little bit of lemon juice to the dip to brighten it up. I also think it would be nice to serve it with some pita bread or vegetables for dipping.
Thank you so much for your feedback! I’m so glad you like the recipe. I agree that adding a little bit of lemon juice would be a great idea, and I love the suggestion of serving it with pita bread or vegetables.
I hope you enjoy the dip!