Indulgent Tartinade de Courgettes aux Noix de Cajou et aux Épices

Course: DIY

Cuisine: French

Keyword: Appetizer, cashew nuts, dip, Healthy, tartinade, zucchini

Prep Time: 15

Cook Time: 15

Chilling Time: 1

Total Time: 1 30

Servings: servings

Calories: 150kcal

Enjoy this creamy and flavorful Tartinade de courgettes aux noix de cajou et aux épices, perfect for summer gatherings.

2 medium Courgette Can substitute with eggplant.
1 medium Oignon (Yellow Onion) Shallots can be used for milder taste.
2 cloves Ail (Garlic) Mince or crush for best flavor.
60 g Noix de Cajou (Cashew Nuts) Almonds or macadamia nuts can be alternatives.
50 g Fromage Blanc Greek yogurt or silken tofu makes excellent vegan substitutes.
3 tablespoon Huile d'Olive High-quality olive oil enhances flavor.
2 teaspoon Cumin Paprika can be used for a different flavor.
½ teaspoon Curcuma Optional, can be omitted.
Sel et Poivre Used for seasoning to taste.

Begin by washing the zucchini thoroughly. Chop it into small cubes while keeping the skin on for added nutrients. Roughly chop the onion and mince the garlic for maximum flavor.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion, minced garlic, and zucchini cubes. Sauté for about 10-15 minutes or until the mixture is tender and lightly golden.
Once the vegetables are cooked, remove the pan from heat. Stir in the cumin, turmeric, salt, and pepper. Allow the mixture to cool slightly before blending.
Transfer the cooled vegetable mixture to a blender. Add the cashews, fromage blanc, and the remaining tablespoon of olive oil. Blend until the mixture is smooth and creamy, adjusting the texture to your preference.
Pour the spread into a container, cover it well, and refrigerate for at least 1 hour. This chilling time enhances the flavors for a truly delightful experience.

Optional: Garnish with a sprinkle of fresh herbs for added color and flavor. Adjust seasonings to personal preference.