Description
This vibrant and creamy Zucchini Dip is a fresh and flavorful appetizer or snack that can be made by grilling, roasting, or sautéing zucchini. Combined with garlic, lemon juice, tahini, and fresh herbs, this versatile dip is smooth, slightly tangy, and perfect for serving with pita, vegetables, or crackers.
Ingredients
Main 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)
Instructions
- Prepare Zucchini: Depending on your cooking method, cut the zucchini appropriately. For grilling or roasting, slice into 1/3-inch thick strips and brush with olive oil; season with salt. For sautéing, dice or shred the zucchini.
- Cook Zucchini: Grilling: Place zucchini strips on a greased grill over medium heat until charred and translucent.
Roasting: Arrange on a parchment-lined baking sheet and roast in a 375°F (190°C) oven for 15-20 minutes until tender and translucent, avoiding browning. For very large zucchini, halve lengthwise, roast, scoop out flesh leaving skin behind.
Sautéing: Heat an extra-large skillet over medium heat with olive oil. Season zucchini with salt and sauté until translucent, tender, and falling apart—about 15 minutes. - Blend the Dip: Transfer the cooked zucchini to a food processor. Add garlic, lemon juice, tahini, salt, cumin, cracked pepper, and fresh herbs. Puree until smooth and vibrant green. For extra creaminess, stir in 2-3 tablespoons yogurt if using. Adjust salt and lemon to taste.
- Serve: Spoon the dip into a serving bowl. Create a circular well in the center and drizzle with olive oil. Sprinkle with zaatar or dukkah and garnish with fresh herbs. Serve warm or chilled as a dip or spread.
Notes
- Use a combination of fresh herbs to enhance flavor and color.
- Tahini can be substituted with avocado for a different creaminess profile.
- Adjust lemon juice and salt to taste for brightness and seasoning.
- This dip can be served warm right after cooking or chilled for a few hours for a thicker texture.
- Pair with pita bread, crackers, or raw vegetables for dipping.
- For a dairy-free version, omit the yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Grilling
- Cuisine: Mediterranean
