Description
- This Vegan Zucchini Dip is a refreshing, healthy, and incredibly flavorful spread. Made with tender zucchini, lemon, tahini, and fresh herbs, it’s perfect for a guilt-free snack or appetizer. Vegan and gluten-free, ready in 30 minutes.
Ingredients
Scale
- 3 medium-large zucchini (about 1½ lbs or 6 cups diced)
- 2 large garlic cloves
- 1 tablespoon lemon juice (plus more to taste)
- ¼ cup tahini (or ½ avocado as a substitute)
- ½–¾ teaspoon salt, to taste
- ½ teaspoon ground cumin
- ½ teaspoon cracked black pepper
- ¼–½ cup fresh herbs (parsley, dill, mint, basil, or a combination)
- Optional: 2–3 tablespoons plain yogurt (for extra creaminess)
- Olive oil (for garnish)
- Zaatar or Dukkah (for garnish)
- Aleppo chili flakes (optional, for heat, for garnish)
Instructions
- Cook the Zucchini: Choose one method: Grill (slice ⅓-inch strips, brush with olive oil, season, grill until soft/charred); Roast (slice ⅓-inch strips or dice, place on parchment, roast at 375°F for 15–20 mins until tender); or Sauté (dice or shred, heat olive oil in skillet, season, sauté ~15 mins until tender/breaking down).
- Blend the Dip: Add cooked zucchini, garlic, lemon juice, tahini (or avocado), cumin, salt, pepper, and herbs to a food processor.
- Process: Blend until smooth and vibrant green. Add more herbs or a spoonful of yogurt if desired.
- Taste and Adjust: Taste and adjust lemon juice and salt to your liking.
- Serve: Spoon into a serving bowl. Create a small swirl in the center.
- Garnish: Drizzle with olive oil and garnish with zaatar, Dukkah, herbs, and Aleppo chili flakes if using.
- Enjoy: Serve warm or chilled with crackers, pita, or fresh vegetables.
Notes
- Don’t Skimp on Cooking the Zucchini: Ensure zucchini is very tender for a smooth dip.
- Fresh Herbs are Key: Use fresh for vibrant flavor.
- Adjust Thickness: Thin with water/lemon juice if needed; thicken with tahini/avocado or ground nuts if too thin.
- Tahini vs. Avocado: Choose based on preference and dietary needs.
- Spice It Up: Add smoked paprika, cayenne, or roasted jalapeño for kick.
- Storage: Store in airtight container in fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dip
- Method: Blending, Grilling, Roasting, Sautéing, No-Cook
- Cuisine: Mediterranean, Middle Eastern, Healthy, Vegan
Nutrition
- Serving Size: (1/6 of the recipe)
- Calories: ~120 kcal
- Sugar: ~1.5 g
- Sodium: ~620 mg
- Fat: ~9 g
- Saturated Fat: ~1.5 g
- Unsaturated Fat: ~7 g
- Trans Fat: 0 g
- Carbohydrates: ~6 g
- Fiber: ~1.5 g
- Protein: ~3 g
- Cholesterol: ~2 mg
Keywords: egan zucchini dip, gluten-free dip, healthy snack, easy dip, no-cook recipe, Mediterranean dip, low FODMAP, tahini dip