Combine the diced zucchini, chopped sun-dried tomatoes, garlic and lemon juice in a mini food chopper or blender, and pulse until a uniform mixture is achieved. (It doesn't have to become a smooth puree, unless you prefer a silky-smooth texture.)
Add in the raw tahini and sea salt, then blend again until well mixed.
Serve immediately, or allow to chill in the fridge until ready to serve. I think the flavor gets even better after the flavors meld together for a few hours!
Raw tahini has a very thick texture that works well with this bean-free dip. Other types of tahini may be more oily, and therefore might create a more runny result.