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Zucchini & Bell Pepper Medley Platter with Tahini Dip

Course Platters & Snacks
Prep Time 20 minutes
Servings 3 people
By Nichlas Brandon


  • 1 zucchini sliced
  • 1 small cauliflower chopped into smaller florets
  • 1 yellow bell pepper cut into strips
  • 1 red bell pepper cut into strips
  • 1 clove garlic minced or crushed
  • ½ cup tahini
  • ⅕-¼ cup lemon juice
  • 1 teaspoon onion powder
  • ½ teaspoon himalayan crystal salt
  • ¼ cup water


  1. Get ingredients ready for preparation and use.

  2. On a platter or large plate, assort sliced zucchini and bell pepper strips. Place cauliflower florets into a separate bowl.

  3. In a bowl, add tahini, garlic, onion powder, lemon juice, and salt. Whisk contents together using a fork, until a thick consistency is reached. Now add in the water little at a time and whisk, until desired consistency has been reached.

  4. Pour dip into serving bowl and place in the center of your serveware.

  5. Alert everyone and serve!

Recipe Notes

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Again, substitute or add any non-sweet fruits or veggies you may prefer. Grape tomatoes and plum tomatoes (cut in halves of course) also go great with this splendid tahini dip. Other things you can use include carrots, celery, and broccoli.