Description
This creamy and flavorful zucchini dip combines tender cooked zucchini with garlic, tahini, lemon juice, and aromatic spices for a deliciously smooth and vibrant appetizer. Perfect for serving with pita, veggies, or as a spread, the dip can be grilled, roasted, or sautéed before being blended to perfection and garnished with olive oil, zaatar or dukkah, and fresh herbs.
Ingredients
Scale
For the Base
- 3 medium-large zucchini, firm
- 2 fat cloves garlic, roasted
- 1 tablespoon lemon juice
- 1/4 cup tahini paste
- 1/2–3/4 teaspoon salt, to taste
- 1/2 teaspoon cumin
- 1/2 teaspoon cracked pepper
Optional Enhancements
- 1/4–1/2 cup fresh herbs (parsley or dill)
- 2-3 tablespoons yogurt (optional for extra creaminess)
For Garnish
- Olive oil, for drizzling
- Zaatar spice or Dukkah, for sprinkling
- Aleppo chili flakes (optional, for a spicy kick)
Instructions
- Prepare Zucchini: Cut zucchini into 1/3-inch thick strips if grilling or roasting. Brush with olive oil and season with salt. If sautéing, dice or shred zucchini evenly to ensure quick and uniform cooking.
- Cook Zucchini: Grill zucchini over medium heat for 10-12 minutes until charred and translucent. Alternatively, roast on a parchment-lined baking sheet at 375°F (190°C) for 15-20 minutes until tender. For sautéing, heat olive oil in a skillet and cook diced or shredded zucchini until tender, about 15 minutes.
- Blend to Perfection: Transfer the cooked zucchini to a food processor along with roasted garlic, lemon juice, tahini, salt, cumin, and cracked pepper. Puree until smooth and vibrant green. Adjust salt and lemon juice to taste. Stir in yogurt if using, for extra creaminess and tang.
- Serve and Garnish: Spoon the zucchini dip into a serving bowl and create a shallow well in the center. Drizzle with olive oil, sprinkle with zaatar or dukkah, and finish with fresh herbs and optional Aleppo chili flakes. Serve warm or chilled according to preference.
Notes
- Choosing firm zucchini ensures the best texture for the dip without excess moisture.
- Roasting garlic mellows its sharpness and brings sweetness to the dip.
- Adjust lemon juice and salt according to your taste for balanced flavor.
- Yogurt is optional but adds a lovely creamy tanginess to the dip.
- This dip pairs wonderfully with pita, crackers, or fresh vegetable sticks.
- Leftovers can be refrigerated in an airtight container for up to 3 days.
