1. Peel zucchini and blend in a blender with all ingredients except almonds.
2. Add almonds a little at a time to get a smooth consistency, use tamper if necessary.
3. Garnish with a sprinkle of paprika and chopped parsley.
4. Use as a dip for vegetables and as a spread for veggie wraps.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (13g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 58 (76%)|
|Amt Per Serving||% DV|
|Total Fat 6.4g||9 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.6mg||0 %|
|Potassium 78.9mg||2 %|
|Total Carbohydrate 3.2g||1 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 1.7g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 76
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