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Home » Recipes » Appetizers

Zucchini Baba Ganoush

Published: Dec 11, 2021 · Modified: Apr 18, 2023 by Claire · This post may contain affiliate links. As an Amazon associate I earn from qualifying purchases · 2 Comments

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This vegan zucchini baba ganoush is perfect as a deliciously healthy dip for the holidays or as party food! It combines roasted zucchini with tahini, herbs and spices for a flavorful dip or spread that is so easy to make.

zucchini baba ganoush in a white bowl surrounded by vegetables and crackers.

This zucchini baba ganoush is smoky and delicious, and the best way to use your summer zucchini! If you grow your zucchini / courgette as I do, then you'll know you often end up with so many veggies in your yard. This baba ganoush is the perfect summer dip for BBQs and picnics to use them for!

Dips and spreads are so versatile, for summer gatherings and holiday celebrations with other plates. Love a healthy dip? Do have a peek at my beetroot hummus and whipped ricotta dip too and serve with breads or crudites for a tasty snack.

Jump to:
  • 💭 What is zucchini baba ganoush?
  • 🥘 Ingredients
  • 📖 Swaps and variations
  • 🔪 Step by step instructions
  • 💭 Recipe tips and notes
  • 📋 Frequently asked questions
  • 🍽 How to serve
  • 🥣 More dips and spreads
  • 📖 Recipe
  • 💬 Comments

💭 What is zucchini baba ganoush?

Baba ganoush is a creamy and smooth dip using egg plant / aubergines, olive oil, seasonings, lemon juice and often tahini. It has a slightly smoky flavour and is perfect for dipping with crudites, breads or crackers.

As egg plant is considered to be higher histamine, I was inspired by a recipe in Ottolenghi's book Plenty More: Vibrant Vegetable Cooking to try a version using zucchini instead. It has a very similar texture, and takes up the flavour of herbs and spices so well.

My vegan zucchini baba ganoush recipe is completely different to that of Ottolenghi as he uses yoghurt, aged cheese and chilli flakes. The base of zucchini though sparked the idea for me to test out some other ways to make this dip. I really so suggest having fun in the kitchen to see if you can come up with your own versions of classic recipes!

zucchini baba ganoush with someone dipping a carrot stick into the bowl.

Make sure to follow the recipe card below for the full ingredients and instructions!

🥘 Ingredients

This recipe focuses on zucchini as the main ingredient, and uses herbs, spices and tahini to make the dip. You will need:

  • Zucchini: this is roasted to get that slightly smoky flavour and soften the zucchini.
  • Tahini: adds a lovely sesame flavour, and thickens the dip.
  • Garlic: use fresh garlic cloves, but garlic powder can be used in a pinch.
  • Turmeric and sweet paprika: these give the slightly spicy and smoky flavour, and are both rated as low histamine. I like the Szeged sweet paprika.
  • Parsley: use fresh, for a touch of herbs, and to top the dip too.
  • Apple juice: used in place of lemon juice for a slightly sweet taste.

📖 Swaps and variations

Swap apple juice for lemon juice. If you don't follow a low histamine diet, then lemon juice can be used instead of apple juice for a more acidic taste.

Use regular or smoked paprika. You may also wish to use regular hot or smoked paprika rather than sweet (my low histamine readers will likely want to use sweet paprika). Adjust quantities to taste preference.

🔪 Step by step instructions

This zucchini baba ganoush is quite a simple recipe, with the only real time spent on roasting the zucchini and scooping out the flesh. The rest is a 'dump in the blender' and hit blend kind of deal!

zucchini strips on a baking tray.
zucchini having the insides scooped out with a spoon.

STEP 1

Slice the zucchini lengthways and cut off the top and tail. Place on a baking tray and drizzle with a little olive oil. Bake for around 30 minutes until they are softened.

STEP 2

Use a teaspoon to scoop out the soft middle, leaving the skin aside. It doesn't matter if small bits of the skin are included, but you mainly want the soft middle.

zucchini flesh in a sieve over a bowl.
zucchini baba ganoush ingredients in a Nutri bullet blender.

STEP 3

Place the zucchini in a sieve and let the excess liquid run out. Discard the water. I know, the zucchini doesn't look pretty at this point but it will taste great I promise!

STEP 4

Add the zucchini to a blender along with your other ingredients of tahini, garlic, apple juice and herbs and spices. Blend to form your dip.

I use a Nutri-Bullet, but you can also use a food processor.

💭 Recipe tips and notes

  • Scoop out the centres of the zucchini and don't include the skins in the dip.
  • Make sure the centres of the zucchini are soft and fork tender. If not, cook for a few more minutes.
  • I suggest making sure to strain the zucchini after it has roasted in the oven. This removes excess liquid, and makes the zucchini dip nice and thick.
  • Not a fan of spice? You can enjoy this dip without it!

📋 Frequently asked questions

Why is my baba ganoush watery?

Baba ganoush can be too watery if it hasn't been strained of excess water.

How do I blend this zucchini dip without a blender?

You can also use a fork to mash the roasted zucchini.

Is this baba ganoush vegan?

Yes, it's a vegan, gluten free and low histamine dip.

🍽 How to serve

Have a buffet-style dinner planned for hosting guests? Or for your evening meal for the holidays? This baba ganoush will work perfectly alongside other plates.

  • Serve with my air fryer pita chips, crackers, breads or my chia and flax crackers for a gluten free option.
  • Crudites such as carrot, celery and radishes are a healthy option!
bowl of zucchini baba ganoush surrounded by carrot sticks and herbs.

🥣 More dips and spreads

Head over to my appetizers page to find fun recipes such as my vegan cauliflower hummus and my whipped ricotta and herb crostini. Some recent ideas to enjoy:

  • air fryer Tenderstem broccoli on a white plate with a small bowl of tahini dressing.
    Air Fryer Tenderstem Broccoli
  • blueberry ricotta toast on a wooden board next to fresh blueberries.
    Blueberry Ricotta Toast
  • peach corn salsa in a white bowl with a spoon next to fresh peaches and cilantro.
    Peach Corn Salsa
  • air fryer baby carrots in a white bowl on a wooden board next to a small bowl of herbs.
    Easy Air Fryer Baby Carrots

I’m always in the kitchen, so come join me on Instagram, Facebook and Pinterest to be the first to hear of new recipes. And please do leave a star rating ⭐⭐⭐ if you've tried the recipe!

📖 Recipe

spicy zucchini baba ganoush in a white bowl next to salad vegetables and a bottle of olive oil.

Zucchini Baba Ganoush

Claire
This smoky vegan zucchini baba ganoush is a fun and flavourful dip, perfect as a snack or as party food. Vegan, gluten-free and low histamine recipe.
5 from 3 votes
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Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Appetizer, Party food, Sauces, Side Dish
Cuisine American, British, Middle-East
Servings 4 servings
Calories 88 kcal

Equipment

  • Food processor
  • Baking tray
  • Parchment paper

Ingredients
 
 

  • 2 large zucchini
  • 2 tablespoon tahini
  • 1 teaspoon olive oil
  • 2 tablespoon apple juice (lemon juice if not low histamine)
  • 1 garlic clove
  • 1 teaspoon sweet paprika
  • ½ teaspoon turmeric
  • 1 tablespoon parsley
  • pinch salt
  • pinch black pepper optional

For garnish

  • pumpkin seeds
  • 1 tablespoon parsley

Instructions
 

  • Preheat the oven to 200C / 390F and line a baking tray with parchment paper.
  • Top and tail the zucchini, and slice lengthways. Place on the baking tray, drizzle with olive oil and roast for 30 minutes or until the centre is soft. Set aside to cool.
  • Scoop the soft centre out of the roasted zucchini with a spoon. Place the zucchini in a sieve over a bowl and allow the excess liquid to drain through. Press down with a fork, if required, to remove more liquid.
  • Add the zucchini to a blender with the other ingredients. Blend to a thick dip.
  • Spoon into your serving bowl, top with pumpkin seeds and fresh parsley and serve with crudites, crackers or breads.

Notes

  • Scoop out the centres of the zucchini and don't include the skins in the dip.
  • Make sure the centres of the zucchini are soft and fork tender. If not, cook for a few more minutes.
  • Straining the zucchini is important as you want to remove excess liquid to form a thick and creamy dip. It will be too watery if you don't strain it.
  • Not a fan of spice? You can enjoy this dip without it!
  • Please note that nutritional information is offered as a courtesy. It is auto-generated and should be understood to be an estimate.
 
Swiss Interest Group Histamine Intolerance
All ingredients score 0 on the SIGHI list, with the exception of:
  • garlic, which scores 1.
  • tahini (sesame seeds), which scores 1. Note that this is a potential allergen so only use if you know you tolerate well.
  • black pepper, which scores 2.

Nutrition

Calories: 88kcalCarbohydrates: 8gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 18mgPotassium: 495mgFiber: 2gSugar: 5gVitamin A: 743IUVitamin C: 32mgCalcium: 43mgIron: 1mg
Tried this recipe?Mention @lowhistaminekitchen or tag #lowhistaminekitchen!
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Comments

  1. Ruth Thomas says

    September 29, 2024 at 7:46 pm

    5 stars
    Awesome tasting dip! Thanks 🙏

    Reply
    • Claire says

      September 29, 2024 at 8:12 pm

      So glad you enjoyed it Ruth!

      Reply

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Hi, I’m Claire. After a diagnosis of MCAS I began to follow a low histamine diet, which has helped me manage my symptoms. Here I hope to show that a restrictive diet can still be full of flavourful meals, and help you enjoy being creative in the kitchen.

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