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Roasted Zucchini Dip
This easy roasted zucchini dip blends roasted zucchini, garlic, tahini, lemon, and dill into a creamy, healthy dip. Perfect with pita, crudités, or as a spread for wraps and sandwiches.
Equipment
Ingredients
- 3 cups zucchini (chopped (about 3 small or 2 medium zucchini))
- 3-4 cloves garlic
- 1 teaspoon kosher salt
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1 tablespoon extra virgin olive oil
- ½ cup dill (chopped, plus more for garnish)
- 2 tablespoons tahini (plus more for garnish)
- 1 lemon ( zest and juice of)
Instructions
- Preheat oven to 425°F.
- In a medium bowl toss zucchini and garlic cloves with salt, onion powder, cumin and olive oil. Roast until charred, about 15 to 20 minutes.
- While the squash is still hot, blend with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus optional olive oil and za’atar.
- Serve with pita and crudites.
Notes
- A drizzle of olive oil & even some za’atar is another great garnish. I also like to garnish with some sesame seeds so people know what’s inside.
- Ideal crudites: radish, cucumber, and heirloom carrots
- This also makes a great spread. I had some on a pita that I topped with tomato salad, cucumbers & chopped chicken.
Nutrition
Serving: 1/4 cup, Calories: 66kcal, Carbohydrates: 4.5g, Protein: 2g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 194.5mg, Fiber: 1g, Sugar: 1.5g
- WW Points: 1