Ingredients
Zucchini and Seasonings
- 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
Herbs and Flavorings
- ½ cup dill, chopped (plus more for garnish)
- 2 tablespoons tahini (plus more for garnish)
- 1 lemon, zest and juice of
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for roasting the zucchini and garlic, allowing them to develop a nice char and deep flavor.
- Prepare zucchini and garlic: In a medium bowl, toss the chopped zucchini and whole garlic cloves with kosher salt, onion powder, cumin, and extra virgin olive oil until evenly coated.
- Roast veggies: Spread the zucchini and garlic mixture in a single layer on a baking tray. Roast in the preheated oven for 15 to 20 minutes, until the zucchini is tender and lightly charred to bring out a smoky flavor.
- Blend the dip: While the zucchini and garlic are still hot, transfer them to a blender or food processor. Add the chopped dill, tahini, lemon zest, and lemon juice. Blend until smooth and creamy, adjusting seasoning if needed.
- Garnish and serve: Spoon the dip into a serving bowl. Garnish with additional chopped dill, a drizzle of tahini, and optionally a splash of olive oil and a sprinkle of za’atar seasoning for extra flavor. Serve the dip with warm pita bread and fresh vegetable crudités.
Notes
- You can substitute fresh parsley or cilantro if you don’t have dill on hand.
- For a smoother dip, peel the zucchini before chopping if desired.
- This dip is best served fresh but can be stored in the refrigerator for up to 3 days.
- Za’atar adds a wonderful Middle Eastern flavor as an optional garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegan
