Zucchini Dip
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.