This straightforward roasted zucchini dip blends roasted zucchini, garlic, tahini, lemon, and dill right into a creamy, wholesome dip. Excellent with pita, crudités, or as a diffusion for wraps and sandwiches.
Zucchini Dip
When you’re searching for a light-weight, contemporary dip that’s just a bit surprising, this Roasted Zucchini Dip is it! Roasting the zucchini till it’s golden and mixing it with garlic, lemon, dill, and tahini create this vivid, nutty, herby dip that’s scrumptious. It jogs my memory of hummus, solely lighter. It’s creamy with out cream, wholesome, and versatile. You may serve it as a dip with pita and veggies to make a mezze or unfold it onto sandwiches and wraps. A good way to make use of up that summer season zucchini!
Why This Works
I like Mediterranean mezze spreads—contemporary, vibrant, and excellent alongside issues like hummus, baba ghanoush, tzatziki, and heat pita—and this zucchini dip is the proper addition.
- Gentle and flavorful: The zucchini doesn’t overwhelm the unfold.
- Provides a novel twist whereas nonetheless feeling genuine.
- Mezze: Pairs seamlessly with basic mezze dishes.
- In Season: A tasty approach to make use of up seasonal zucchini.
- Multi-use: Scrumptious with crudités, pita, or as a diffusion for wraps and sandwiches.
Elements You’ll Want
Preserve studying to study extra concerning the elements for this straightforward roasted zucchini dip. See the recipe card under for the precise measurements.
- Zucchini – Roasting concentrates its taste and offers the dip a creamy base.
- Garlic – Roasts alongside the zucchini, including sweetness and depth.
- Further virgin olive oil – Helps every part caramelize.
- Spices – Salt, onion powder, and cumin give it savory steadiness.
- Tahini – Nutty, creamy, and important for that Mediterranean taste.
- Recent dill – Brilliant and herby.
- Lemon zest and juice – Provides acidity and freshness.
Make Roasted Zucchini Dip
Preserve studying to study extra concerning the elements for this straightforward roasted zucchini dip. See the recipe card under for the precise measurements.
- Roast the greens: Toss chopped zucchini and garlic cloves with olive oil, salt, onion powder, and cumin. Roast at 425°F till frivolously charred, 15–20 minutes.
- Mix it up: Whereas nonetheless heat, mix the roasted zucchini and garlic with dill, tahini, lemon zest, and juice. Mix till easy and creamy.
- End and serve: Switch to a bowl, drizzle with olive oil or further tahini, and sprinkle with sesame seeds or za’atar when you’d like.
Storage
- Retailer leftovers in an hermetic container within the fridge for as much as 4 days.
Extra Wholesome Dips You’ll Love
This may be nice with some pita and minimize up veggies to make a mezze. Serve it with labne and any of this dips.
Yield: servings
Serving Measurement: 1 /4 cup
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Preheat oven to 425°F.
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In a medium bowl toss zucchini and garlic cloves with salt, onion powder, cumin and olive oil. Roast till charred, about 15 to twenty minutes.
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Whereas the squash continues to be scorching, mix with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus elective olive oil and za’atar.
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Serve with pita and crudites.
Final Step:
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- A drizzle of olive oil & even some za’atar is one other nice garnish. I additionally prefer to garnish with some sesame seeds so individuals know what’s inside.
- Excellent crudites: radish, cucumber, and heirloom carrots
- This additionally makes an ideal unfold. I had some on a pita that I topped with tomato salad, cucumbers & chopped hen.
Serving: 1 /4 cup, Energy: 66 kcal, Carbohydrates: 4.5 g, Protein: 2 g, Fats: 5 g, Saturated Fats: 0.5 g, Sodium: 194.5 mg, Fiber: 1 g, Sugar: 1.5 g
