Zucchini Dip Recipe
Home » COOK »This zucchini dip is the perfect appetizer for your next party! It’s creamy, flavorful, and super easy to make. Plus, it’s a great way to use up any extra zucchini you might have lying around. So what are you waiting for? Give this dip a try – it’s a perfect low-carb snack option!
Zucchini Dip
I made this very delicious zucchini dip a few weeks ago, and with barbecue season now in full swing, it’s perfect to make a batch and serve with toasted pita bread or crudities.
One of the ingredients is tahini which is a sesame paste used to make hummus.
You can buy it in supermarkets quite easily these days, just remember to stir the jar well before you use it as the oil settles on the top.
It’s quick to make, despite needing some cooking time for zucchini, and it is the sort of dip that you can adjust the various herbs and spices to your personal taste. I add a little more tahini and lemon juice to mine.
Zucchini Dip
A delicious zucchini dip made with tahini and lemon.
Ingredients
- 2 zucchini (courgettes), cut in half length ways, and sliced
- 3 garlic cloves, crushed
- 1 tsp grated ginger
- 1 tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp smoked paprika
- ½ tsp salt
- 2 Tbsps olive oil
- juice of 1 - 2 lemons
- 150g tahini
Instructions
- Place the sliced zucchini into a bowl and sprinkle over the garlic, ginger, cumin, cayenne pepper, paprika, and salt. Mix together to coat well.
- Heat the oil in a pan over low-medium heat and cook the zucchini until soft - about 10 - 15 minutes.
- When cooked, allow the zucchini to cool for about 20 minutes before transferring them to a blender with 100g of the tahini and the juice of one lemon.
- Blend for a minute or so until you achieve a smooth consistency.
- You can add more tahini and lemon juice if you wish. Add more seasoning too, to your taste if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 348Total Fat: 27gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 0mgSodium: 346mgCarbohydrates: 24gFiber: 4gSugar: 10gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
You might also like to try my Low-Fat Lemon & Parsley Dip
TJ
November 10, 2023 @ 9:19 pm
This has to be the most delicious dip I have ever made. All my friends love it and ask for it at our catch-ups. I tend to use more of the tahini, and sometimes use lime instead of lemon. Thanks for a great recipe – it’s an absolute must for those (like me) who can’t eat dairy or are vegan.
Michelle Ordever
November 11, 2023 @ 11:58 am
It’s always great when we hear when people love our recipes! Glad you enjoyed this dip so much!
Jen Walshaw
June 30, 2015 @ 1:51 pm
I can not wait for our courgettes to grow. yum
Michelle Ordever
July 7, 2015 @ 10:57 am
I loved it when we grew our own courgettes – we had such a glut of them!
Erica Price
June 30, 2015 @ 9:37 am
I’m liking the sound of this. Been struggling to get my son to eat courgette lately – think it’s the texture that is the problem, so this might solve that.
Michelle Ordever
July 7, 2015 @ 10:57 am
It may well help – especially if he has yummy things to dip into it.
Vaichin@RamblingThroughParenth
June 29, 2015 @ 9:42 pm
This looks perfectly delicious! Never tried making zucchini at home before.
Michelle Ordever
July 7, 2015 @ 10:58 am
It really was delicious, must make it again soon!