Roasted Zucchini Dip

Name: Roasted Zucchini Dip
Total time: 30 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 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; ½ cup dill (chopped, plus more for garnish); 2 tablespoons tahini (plus more for garnish); 1 lemon ( zest and juice of)

This easy roasted zucchini dip blends roasted zucchini, garlic, tahini, lemon, and dill into a creamy, healthy dip. Perfect with pita, crudités, or as a spread for wraps and sandwiches.

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 25 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

6 servings

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
½ cup dill (chopped, plus more for garnish)
2 tablespoons tahini (plus more for garnish)
1 lemon ( zest and juice of)

Steps

Preheat oven to 425°F.
In a medium bowl toss zucchini and garlic cloves with salt, onion powder, cumin and olive oil. Roast until charred, about 15 to 20 minutes.
While the squash is still hot, blend with dill, tahini, lemon zest & juice. Garnish with dill, tahini, plus optional olive oil and za’atar.
Serve with pita and crudites.