Zucchini Dip

Prep 5 min

Cook 40 min

Ready in 45 min

This dip was inspired by baba ghanoush, a traditional Middle Eastern dip made with roasted eggplant. It’s a great way to use up extra zucchini!

Ingredients

1½ lbs. (680 g) zucchini (about 3 medium)
3 garlic cloves, peeled
¼ cup (60 mL) olive oil, divided
½ tsp (2 mL) salt
1 lemon
2 tbsp (30 mL) tahini
½ tsp (2 mL) cumin
Optional Toppings: Roasted chickpeas, chopped parsley, or a favorite seasoning
Optional Dippers: Vegetables, pita chips, or crackers for serving

Directions

Preheat the oven to 425°F (220°C).
Cut the zucchini into large chunks (about 2"/5-cm pieces) and place them on the Brilliance Nonstick Half Sheet Pan. Add the garlic cloves, 1 tbsp (15 mL) of the oil, and all of the salt. Toss to combine.
Roast the zucchini and garlic for 20–25 minutes, or until very tender and browned. Let the vegetables cool for 10–15 minutes on the pan.
Add the garlic, half of the cooled zucchini, zest from the whole lemon and juice from half of the lemon to bowl of the Electric Twist & Chop. PULSE until the zucchini is mostly pureed. Add the remaining zucchini, 2 tbsp (30 mL) of the oil, tahini, and cumin. Press START and blend until the mixture is smooth and creamy, about 20–30 seconds.
Transfer the dip to a serving bowl. Drizzle with the remaining oil. Garnish with roasted chickpeas, parsley, or your favorite seasoning, if you’d like.
Serve with fresh vegetables, pita chips, or crackers.

Yield:

8 servings

Nutrients per serving:

U.S. nutrients per serving: Calories 100, Total Fat 9 g, Saturated Fat 1.5 g, Cholesterol 0 mg, Sodium 150 mg, Carbohydrate 4 g, Fiber 1 g, Sugars 2 g (includes 0 g added sugar), Protein 2 g

Cook's Tips:

Use a flavored oil like Spicy Pizza Dipping Oil in place of all or some of the olive oil.

To make roasted chickpeas, toss 1 cup (250 mL) of drained and rinsed chickpeas with 1 tbsp (15 mL) of oil and ¼ tsp (1 mL) of salt. Bake at 425°F (220°C) for 20–25 minutes, or until golden brown and crispy.