This delicious courgette dip, or zucchini dip, is similar to baba ganoush but is made with courgettes instead of aubergine. Perfect with a spread of mezze-style dishes, crudités or other dips. A great way to use up a glut of summer courgettes.
One of my memories of my childhood summers is my dad growing copious amounts of courgettes and inevitably marrows.
I've since grown courgettes myself some years and on those years where I've had a good harvest I've made lots of delicious summer courgette recipes.
I hadn't tried making a courgette dip until recently though and I'm so glad I did.
This courgette, or zucchini, dip, has a delicious, fresh flavour. It's similar to baba ganoush - a middle-eastern smoky aubergine dip - but very much has it's own character.
Ingredients for courgette dip
To make this dip you will need the following ingredients:
- 2 medium courgettes (zucchini)
- 1 tablespoon olive oil
- 1 tablespoon tahini (sesame paste)
- 2 lemons, juiced
- Sea salt, to taste
- 2 cloves garlic, crushed
- 2 tablespoons olive oil
To serve
- Flat leaf parsley, chopped
- Ground cumin
- Olive oil
Is courgette dip suitable for babies?
Courgette dip can be made for babies and young children if you leave out the salt.
Serve with cucumber sticks for dipping or spread onto pitta bread or toast.
More courgette recipes
If you like this courgette dip and you still have plenty of courgettes to use up then you might also like some of my other recipes:
How to make courgette dip
If you've made this recipe please a leave a star rating and comment below. Thank you
Courgette dip
Equipment
Ingredients
- 2 medium courgettes
- 1 tablespoon olive oil
- 1 tablespoon tahini
- 2 lemons juiced
- Salt to taste
- 2 cloves garlic crushed
- 2 tablespoons olive oil
To serve
- Flat leaf parsley chopped
- Ground cumin
- Olive oil
Instructions
- Preheat the oven to 180°C (fan)/200°C/gas mark 6/400°F.
- Cut the courgettes in half, lengthways. Using a sharp knife cut a criss cross pattern into the courgette flesh, taking care not to cut through the skin. Brush with olive oil then place in the oven for 20 minutes.
- Remove from the oven and check the softness with a sharp knife. If the courgettes are still firm return to the oven for another 10-15 minutes, or until soft.
- Remove from the oven and allow to cool.
- Once cool enough to touch use a spoon to scrape the cooked courgette flesh from the skins.
- Place in a food processor with a tablespoon of tahini, the juice of two lemons, 2 cloves of crushed garlic and 2 tablespoons of olive oil. Add a pinch of salt.
- Process until smooth, stopping once to scrape the sides down.
- Taste and adjust the salt if needed.
To serve
- Transfer to a bowl, then drizzle over olive oil and sprinkle chopped flat leaf parsley and ground cumin over the dip.
Notes
Nutrition
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