Zucchini, Feta, and Cumin Dip
*serve as a dip for raw cucumber, carrot, or broccoli sticks, kohlrabi slices, or other favorite snacks

1 tsp cumin seeds
1 Tbsp olive oil
1 small onion, finely chopped
1 medium zucchini, diced
Sea salt
1/4 teaspoon ground nutmeg
1/2 cup crumbled feta cheese
2 Tbsp finely chopped fresh coriander
2 cups plain yogurt
Freshly ground black pepper

  1. Toast the cumin seeds in a dry pan over medium heat for about 2 minutes, until aromatic. Set aside.
  2. Head the oil in a saucepan over medium heat. Add the onion and salt to taste, and saute over low-medium heat for about 10 minutes, until the onion is tender and golden.
  3. Stir in the cumin, nutmeg, zucchini, and feta. Remove from the heat, and set aside to cool.
  4. Transfer the zucchini mixture to a large glass bowl. Mix in the coriander, yogurt, salt and pepper to taste.
  5. Cover and refrigerate until ready to serve.