Name: Zucchini Dip with Tahini, Herbs, and Lemon Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 3 medium-large zucchini (1 1/2 lbs, or 6 cups diced) – or summer squash, or use a combo; 2 fat cloves garlic; 1 tablespoon lemon juice, add more to taste; ¼ cup tahini paste (or substitute ½ an avocado); ½-3/4 teaspoon salt, more to taste; ½ teaspoon cumin; ½ teaspoon cracked pepper; ¼-½ cup or more fresh herbs (optional) – flat-leaf parsley, basil, dill, mint, or a combo; 2-3 tablespoons of yogurt (optional); Olive oil (for grilling, roasting, or sautéing)

Jump to Recipe· 4.3 from 48 reviews

If you love discovering fresh, vibrant dishes that bring a burst of flavor to any table, then this Zucchini Dip with Tahini, Herbs, and Lemon Recipe is about to become your new favorite. It’s a creamy, tangy delight that masterfully blends smoky roasted zucchini with nutty tahini, zesty lemon, and an herbaceous punch that’s simply irresistible. Whether you’re looking for a healthy snack, a stunning appetizer, or a unique spread to elevate your meals, this dip ticks all the boxes with its perfect balance of texture, freshness, and boldness.

Ingredients You’ll Need

The image shows five green zucchinis arranged in a row on a white marbled surface, with their stems facing toward the right. In front of the zucchinis, there are four peeled garlic cloves spread out near a small yellow lemon placed to the left. The background includes a blurry white bottle and a white container with orange and black labels, maintaining a clean and simple kitchen feel. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity and the quality of each ingredient. Every component plays a crucial role in building layers of flavor — from the tender zucchini providing a silky base, to the tahini adding richness, and the herbs lending brightness and aroma. Here’s what you’ll gather before diving in:

3 medium-large zucchini (1 1/2 lbs, or 6 cups diced): The star of the dip, offering a mild yet pleasing flavor and smooth texture once cooked.
2 fat cloves garlic: Infuses the dip with a compelling depth and a hint of pungency that perfectly complements the zucchini.
1 tablespoon lemon juice: Gives a lively citrus kick, brightening the entire dip and balancing the creaminess.
¼ cup tahini paste: Rich and nutty, tahini is what lends a luxurious, silky mouthfeel; you can substitute with half an avocado for a different twist.
½-3/4 teaspoon salt: Enhances all the natural flavors — important to season carefully and adjust to taste.
½ teaspoon cumin: Adds a subtle earthiness and warmth that deepens the flavor profile.
½ teaspoon cracked pepper: Offers a mild heat and spiciness that lifts the dip beautifully.
¼-1/2 cup fresh herbs (optional): Choose from parsley, basil, dill, mint, or any mix you love to add a fresh herbal vibrancy and a splash of green.
Optional: 2-3 tablespoons of yogurt: Stir in for an extra creamy touch and slight tang, which enhances the texture and taste even more.

How to Make Zucchini Dip with Tahini, Herbs, and Lemon Recipe

Step 1: Prepare the Zucchini

Start by deciding your cooking method which will shape the flavor and texture—grilling or roasting gives a smoky depth, while sautéing preserves more moisture and tenderness. If grilling or roasting, slice the zucchini into 1/3-inch thick strips and lightly brush with olive oil and a pinch of salt. For sautéing, you can dice or shred the zucchini to speed cooking and meld flavors swiftly.

Step 2: Cook the Zucchini

If grilling, place the zucchini strips on a greased grill set to medium heat and cook until they turn translucent and develop appealing char marks. For roasting, spread the zucchini evenly on a parchment-lined baking sheet and roast in a 375°F oven for 15-20 minutes, just until tender and translucent—avoid letting it darken too much to keep that vibrant color. With sautéing, warm olive oil in a large skillet over medium heat, add the zucchini with salt, and cook until tender and falling apart, about 15 minutes, stirring occasionally.

Step 3: Blend Everything Together

Once the zucchini is perfectly cooked, transfer it to a food processor along with garlic, tahini, lemon juice, cumin, cracked pepper, salt, and fresh herbs if you’re using them. Blitz the mixture until it becomes smooth and vibrantly green—blend longer if you want that deep herbaceous color and silky consistency. Taste and adjust seasoning, adding more lemon juice or salt if needed. For an extra creamy, tangy boost, swirl in a spoonful or two of yogurt.

Step 4: Prepare to Serve

Spoon the luscious dip into a bowl and create a small well in the center with the back of a spoon. This is where you’ll drizzle a bit of good-quality olive oil, sprinkle freshly chopped herbs, zaatar, or dukkah for an irresistible finish. Serve this beautiful dip warm or chilled, depending on your mood and occasion.

How to Serve Zucchini Dip with Tahini, Herbs, and Lemon Recipe

The image shows long, thin slices of grilled zucchini placed side by side on a dark grill surface. Each zucchini slice has clear, dark brown grill marks running horizontally across its bright green flesh. The texture looks slightly soft with some areas showing a bit of charring from the heat, and their edges are slightly browned. The lighting highlights the fresh green color and the caramelized grill lines on top. The background is blurred, focusing attention on the grilled zucchini slices laid flat in a row. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing your zucchini dip is where you can really get creative and add a personal touch. A drizzle of extra virgin olive oil not only enriches the flavor but makes the presentation glossy and appealing. A sprinkle of zaatar or dukkah lends a delightful texture and spice kick that complements the creaminess perfectly. Fresh herbs like parsley, dill, or mint scattered on top add freshness and a pop of color that makes the dip even more inviting.

Side Dishes

This dip pairs wonderfully with a variety of sides. Go rustic with warm pita bread, crisp crackers, or toasted baguette slices for dunking. It also makes a fantastic companion for grilled meats, roasted vegetables, or as a vibrant spread on sandwiches and wraps. Because of its refreshing quality, it’s a superb addition to any Mediterranean or Middle Eastern-inspired meal.

Creative Ways to Present

Think beyond just a bowl! Serve the zucchini dip in a hollowed-out roasted zucchini or atop a colorful vegetable platter for an eye-catching centerpiece. You can also layer it as a spread in appetizer cups with a topping of chopped nuts or crumbled feta. For parties, arrange it in small bowls garnished with edible flowers and herbs to impress your guests with both flavor and style.

Make Ahead and Storage

Storing Leftovers

This zucchini dip keeps beautifully in an airtight container inside the refrigerator for up to 4 days. The flavors actually deepen and meld further overnight, so it’s perfect for making ahead of time to enjoy later. Just give it a good stir before serving, as separation may occur.

Freezing

If you have extra zucchini dip and want to save it for longer, it can be frozen for up to 3 months. Portion it into freezer-safe containers or heavy-duty bags to minimize air exposure. When ready to use, thaw it overnight in the fridge and give it a thorough stir before serving to bring back its creamy texture.

Reheating

This dip is quite versatile in how it can be served, but if you prefer it warm, gently reheat it in a microwave or a small saucepan over low heat, stirring occasionally to avoid curdling, especially if you added yogurt. Warm it just until heated through, maintaining the bright, fresh flavors that make it so delicious.

FAQs

Can I use other types of squash instead of zucchini in this dip?

Absolutely! Summer squash or a combination of zucchini and yellow squash work wonderfully here, offering a similar texture and mild flavor that blends seamlessly with tahini and herbs.

What if I don’t have tahini? Can I substitute it?

Yes, if you don’t have tahini on hand, using half an avocado is a lovely alternative that adds creaminess, though the flavor will be less nutty and more mellow. Some also like blending in cashew butter for a slightly different nutty twist.

Is this dip suitable for vegans?

Yes! As long as you skip the optional yogurt or use a plant-based version, the entire recipe is vegan-friendly and packed with nutritious ingredients.

Can I use raw zucchini instead of cooking it first?

Cooking the zucchini helps soften its texture and develops a sweeter, more complex flavor, which is key for this dip’s deliciousness. Using raw zucchini will result in a grainier texture and a less mellow taste, so it’s best to cook it as directed.

How long does the dip keep once opened?

When tightly sealed in the fridge, the dip stays fresh and safe to eat for about 4 days. Always give it a sniff and visual check before eating; if it smells off or has mold, discard it.

Final Thoughts

This Zucchini Dip with Tahini, Herbs, and Lemon Recipe is a bright, soulful dish that brings sunshine to your snack time or party platter. It’s simple yet sophisticated, packed with fresh ingredients that sing together beautifully. Once you try it, you’ll understand why it’s a staple in my kitchen, and I hope it becomes a cherished recipe in yours too. Go ahead, blend up this magic and share the goodness with your family and friends!

Zucchini Dip with Tahini, Herbs, and Lemon Recipe

Ingredients You’ll Need