You are never going wrong with vegetables. When chickpeas or beans, so often used in dips/hummus are the easiest way to get a delicious spread, they are not always so easy to digest for everyone. Especially when mixed with different groups of food (other carbs or animal protein for instance). So better to get back to precious simple vegetables wjhich are so much easier to digest. Especially during this warm period of the year. Every time when I get my hand on some biological radishes, I try to use their tops also. They are a little bit bitter, peppery and a good source of iron. They are balancing the hemogloblin level, adding them more often to your meals , next to some containing vitamin C food ( think of pepers, parsley, kale, broccoli), can help preventing iron deficiency. They also help eliminanting toxins from the body. So reasons enough to add them more often to your diet. I love to use them in soups, adding them at the end, but raw being the best way to eat them, I make often dips using these leaves. Salad would be another option but you can’t add as much of them as you would add in a dip.

This dips has as base the grilled zucchini. They are neutral so perfect to be used in place of beans, for instance.

1,5 zucchini, cut in small slices (2-3 cm thickness)

1 small bunch of green radishes

3Tsp tahini

2Tsp almond butter (or tahini)

cumin, salt, peper – to taste

2-3 Tsp lemon juice

olive oil

Preheat oven to 170C and line a baking sheet with foil or parchment paper. Place zucchini rounds in a medium sized bowl. Add oil and spices(pinch of salt, peper and a little more cumin) to bowl and toss zucchini to coat. Lay zucchini on prepared baking sheet in a single layer for 20 minutes. Remove from oven let them cool down. Add the zucchini and the other ingredients and blend everything well to get a creamy homogeneous texture. Taste it and if needed, add some more cumin. Enjoy it in a green salad, on roasted potatoes or simply on some crackers.