Zucchini Dip

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Zucchini Dip - a great alternative to hummus! And this recipe is paleo friendly too!

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
Author: Michelle Ordever
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 4
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 100-150g tahini
  • 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 a 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 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.

You might also like to try my Low-Fat Lemon & Parsley Dip

Zucchini Dip - a great alternative to hummus! And this recipe is paleo friendly too!

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