All of my favourite dips have one thing in common: garlic. Guacamole. Hummus. Tzatziki… all made with the stickiest garlic, especially when it’s in season. With a few heads of delicious Alberta garlic in the pantry and a few friends coming over, I decided to get creative with a few samples that arrived in the mail – including a new Greek tzatziki dip mix from Hidden Valley. There’s a bottled dressing, too – which makes things easy when you don’t want to make tzatziki from scratch, or are looking for an alternative to the usual balsamic vinaigrette for your Greek salad. It also makes a pretty fab drizzle over falafel, and instant marinade for cubed chicken you can then skewer and through onto the grill or under the broiler.
I’ve been trying to provide myself a nutritional ballast against all the party food I’m already overindulging in this holiday season – to that end, fresh veggies at my desk are becoming a habit. I’m a dipper, though – and I like to have plenty of flavour – so I decided to morph tzatziki and hummus into a creamy, high-fibre dip that’s not just empty calories. Whizzing a whole zucchini into the mix along with the chickpeas lightens it up, adding moisture and even more nutrients – and as an ingredient, it’s a perfect fit with the other Greek flavours.
Zucchini Tzatziki Hummus
If you like, instead of using the dip mix, swap the plain yogurt for 1/4-1/2 cup of Hidden Valley Greek Tzatziki dressing – it works great too!
1 medium zucchini, cut into chunks
1 19 oz (540 mL) can chickpeas, drained
1/4 cup tahini
1/4 cup plain Greek yogurt
1-2 garlic cloves, peeled
juice of a lemon
2 Tbsp. olive oil
1/2 pkg. Hidden Valley Greek Tzatziki Dip Mix
salt, to taste
Whiz everything in a food processor until relatively smooth. Taste and adjust seasonings. Serve immediately or refrigerate for up to 3 days before serving.
Makes about 2 cups.
* Hidden Valley provided products for me to try and review, but all creations/opinions are (as always) my own. It’s always nice to get something new to try!