Ingredients
• 1 cup zucchini or yellow summer squash (peeled and chopped)
• 1 tbsp pure, raw sesame tahini
• 3 tbsp fresh lemon juice (for that distinct tang)
• 1 tbsp apple cider vinegar (adds a sharp, layered punchiness)
• 1 clove fresh garlic (or \(\frac{1}{2}\) tsp garlic powder)
• 2-3 tbsp ICE water (adjust amount for desired pourability)
• Optional: 1 tbsp nutritional yeast for a savory, salt-free umami kick.
Instructions
1. Steam the squash: Steam the peeled zucchini chunks for about 5–7 minutes until tender. Let them cool slightly.
2. Blend: Toss the steamed squash, tahini, lemon juice, apple cider vinegar, garlic, and optional nutritional yeast into a high-speed blender.
3. Thin it out: Add water 1 tablespoon at a time and blend until completely smooth and velvety.
Nutrition Info
Serving Size: 2 Tbsp (30g)
• Calories: 13
• Total Fat: 0.8g
• Saturated Fat: 0.1g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 2mg (This is entirely natural sodium from zucchini and garlic; no added salt)
• Total Carbohydrate: 1.2g
• Dietary Fiber: 0.3g
• Total Sugars: 0.3g (Includes 0g Added Sugars)
• Protein: 0.4g
• Vitamin D: 0mcg (0% DV)
• Calcium: 12mg (1% DV)
• Iron: 0.2mg (1% DV)
• Potassium: 54mg (2% DV)