Zucchini & Roasted Garlic Dip

1 Nov

Preparation time: 40 minutes | Serves: 2-4 people

This lovely, creamy pressed zucchini dip is so easy to make, plus it packs a ton of green goodness and tastes good with absolutely anything.

I came across several recipes that recommend boiling and pressing down on zucchini to compress all the flavour within, while draining out excess liquid. Zucchinis are made up of almost 95% water, so draining the excess liquid makes a huge difference to the flavour.

This recipe follows the same boiling and pressing process, then mixes the finely chopped zucchini with tahini, lots of lemon and roasted garlic for a hummus-reminiscent dip.

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Why you’ll love this Zucchini & Roasted Garlic dip -

I love a good dip! It's such a versatile accompaniment to so many dishes - spread it on sandwiches, scoop it up with crackers or veggie sticks, or serve alongside grilled meats and roasted vegetables.

This healthy zucchini dip is wonderfully light and delicious thanks to simple, dairy-free ingredients, but it's also a fantastic base if you want to add protein-rich ingredients like beans or shredded chicken. Plus, it's a brilliant way to use the whole vegetable (nothing goes to waste!) and makes excellent use of fresh zucchini in season, or when you've got way too many taking over your fridge and need inspiration.

Keep reading for my recipe notes with tips and suggestions below.

Ingredients

3 medium sized zucchini (I use black zucchini)
5-6 large garlic cloves (unpeeled)
2 tbsps. tahini
1 tsp. honey (optional)
Lemon juice, according to taste
Salt, according to taste
Toasted pine nuts, to serve (optional)
Extra virgin olive oil/ chilli oil, to drizzle (I used Pukara Estate’s Lemon Olive Oil)

Method

Rub the garlic cloves with a splash of oil and roast in a pre-heated oven (or air fryer) for 15 minutes at 170ºc. Remove, discard the peels and set aside.
Meanwhile, bring a pot (big enough to hold the zucchini) of salted water to boil.
Wash the zucchini thoroughly, chop in half (i keep the stem on) and boil for 12-15 minutes until tender but not mushy.
Place in a sieve, cover with a plate and weigh down. Drain for 15–20 minutes.
Once cooled, tip onto a chopping board with the roasted garlic and finely chop until almost smooth.
Transfer to a large bowl, add the tahini, salt, honey and lemon juice according to taste.
Mix vigorously until smooth, adding splashes of the reserved zucchini liquid to reach your desired consistency.
Top with olive oil and scatter toasted pine nuts before serving.

RECIPE NOTES

Swaps, Serves & Storage

Do I have to use black zucchini?
Black zucchini is my variety of choice since it’s easily available in Australia. You can use whichever variety you prefer - if using yellow, be sure to scoop out the seeds.
What can I serve this dip with?
For a filling and balanced meal, I served this dip with grilled chicken and flatbread. I’ve also mixed smashed, boiled chickpeas in it and used the zucchini dip as a sandwich filling.
Do I have to roast the garlic?
The roasted garlic is an additional step but it adds a lovely sweetness and nuanced flavour to this dip. Feel free to skip the roasting process and grate 2 raw garlic cloves straight into the dip instead.
Is this zucchini dip vegetarian/ vegan?
Yes this recipe is vegan without the addition of honey.
What can I use instead of tahini?
Use 2 tbsps. of thick Greek yoghurt instead of tahini. Please adjust consistency and taste according to your preferences - the texture and flavour will differ.
How long can I store this dip?
You can prep ahead and store the zucchini & garlic dip for one week in an air-tight container in the fridge. This makes it a great meal-prep recipe too!