Roasted Zucchini Tahini Dip with Garlic and Herbs
A creamy, savory dip made with roasted zucchini, tahini, garlic, and a touch of tomato paste for depth. It’s rich, slightly smoky, and perfect for scooping with warm bread or serving alongside grilled dishes.
Ingredients
- 2 medium zucchini sliced into ¼-in rounds
- 2 yellow squash sliced into ¼-in rounds
- 5 tbsp olive oil divided into 2 tbsp, and 3 tbsp
- kosher salt
- 1 medium onion sliced into ¼-in half moons
- 3 garlic cloves thinly sliced
- ½ tsp dried oregano
- 5-6 baby peppers sliced into ½-in half moons
- 2 tbsp tomato paste
Tahini Sauce
- ¼ cup tahini paste
- 2 tbsp lemon juice
- 1 garlic clove grated
- 3 tbsp ice water
- kosher salt
Garnish
- flaky salt
- 1 tbsp basil leaves torn
Instructions
- Preheat oven to 425° with the rack at the upper third position. Line two baking sheets with parchment. Bring a kettle of water to a boil and keep at a simmer.
- Toss zucchini with 2 tbsp olive oil and season with salt. Spread onto the two baking sheets in a single layer. Roast until soft but not completely cooked through, about 15-20 minutes. (Rotate the top and bottom pans halfway through).
- Meanwhile, in a large pan heat 3 tbsp olive oil over medium-high heat. Add the onion and cook about 8-10 minutes until golden brown. Stir frequently and don't allow the onions to burn.
- Reduce heat to medium, add sliced garlic and continue to cook about 5 more minutes. Set aside about a tbsp of onions on a paper towel to use as garnish later.
- Add peppers, tomato paste and oregano to the pan, mix well and cook for 3-5 minutes. Add 1 cup of the hot water, 1 tsp of kosher salt and the zucchini to the pan. Let simmer about 20 more minutes stirring occasionally until the mixture has thickened and most of the zucchini have broken down into the sauce.
- Remove from heat, taste and season with more salt if needed. Let cool while you make the tahini sauce.
- Combine tahini paste, lemon juice, garlic and a pinch of salt in a bowl and whisk together. Once the mixture has hardened into a lumpy mess, add ice water and mix slowly until incorporated. The tahini should have a pourable consistency.
- To serve, spread tahini sauce onto a low bowl. Top with zucchini dip and garnish with basil leaves and flaky salt. This dip is best served slightly warm or as room temperature with bread.