Roasted Zucchini Dip
If you’re looking for a fresh and delicious dip that pairs well with veggies, crackers, or even as a spread on sandwiches, this Roasted Zucchini Dip is about to become your new go-to recipe! It’s a wonderful way to use up zucchini, especially if your garden is overflowing or you’ve picked some up at the farmer’s market.
Why You’ll Love This Roasted Zucchini Dip
This dip is not only easy to make, but it’s also healthy and packed with flavor. The roasting process brings out the natural sweetness of the zucchini, while the garlic and cumin add depth. The tahini gives it a creamy, tangy base, and adds a touch of richness.
Whether you’re looking for a simple snack, an appetizer for guests, or a spread to elevate your sandwiches, this roasted zucchini dip ticks all the boxes.
What Makes It Special?
- Healthy and Nutrient-Rich: Zucchini is low in calories but rich in fiber, vitamins, and antioxidants, making this dip a nutrient-packed option that you can enjoy guilt-free.
- Versatile: Serve it as a dip with pita chips, fresh veggies, or crackers, or use it as a spread in sandwiches, wraps, or even as a topping for grilled meats.
- Quick and Easy: With just a few ingredients and minimal prep, this dip comes together quickly, making it perfect for last-minute gatherings or a quick snack.
A Few Tips:
- For Extra Flavor: If you want to kick up the flavor even more, try adding a pinch of smoked paprika, cayenne pepper for heat.
- Make it Ahead: This dip stores well in the fridge for 3-4 days, so you can easily make it ahead of time. Just store it in an airtight container, and you’ll have a ready-to-eat dip whenever the craving strikes.
Check out more recipes:
Roasted Zucchini Dip
Ingredients
- 2 medium zucchinis
- 2 tbsp olive oil
- salt and black pepper to taste
- 3 tbsp tahini
- ½ lemon juice
- 2 cloves garlic
- 1 handful fresh basil
- ⅓ tsp cumin
- sumac to garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut your zucchinis in half lenghtwise, toss them with olive oil, salt, and pepper, and spread them evenly on a baking sheet, or in an air fryer.
- Roast for about 25-30 minutes, flipping halfway through, until they’re golden and tender.
- Once the zucchini is beautifully roasted and slightly cooled, transfer it to a food processor. Add in minced garlic, lemon juice, ground cumin, tahini, fresh basil, and a pinch of salt and pepper. Blend until the mixture becomes smooth and creamy.
- Once the dip is ready, give it a taste and adjust the seasoning if necessary. Transfer the dip to a serving bowl, drizzle with a little olive oil, and sprinkle sumac and fresh basil on top.
How much lemon juice? It just says 1/2 lemon juice.