This spicy zucchini baba ganoush is perfect for the holidays or as party food. It combines zucchini with tahini, herbs and spices for a flavourful dip or spread that is so easy to make. Vegan, gluten free and low histamine recipe.
Dips and spreads are so versatile, from being delightful in the summer for BBQs and 'picky dinners' as my niece calls them, or during the holidays with other plates such as my beetroot hummus and whipped ricotta dip, served with breads or crudites.
This zucchini baba ganoush feels a little special, and will impress your guests at gatherings I think!
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What is zucchini baba ganoush?
Baba ganoush is a creamy and smooth dip using aubergines / egg plant, olive oil, seasonings and often tahini. It has a slightly smoky flavour and is perfect for dipping with crudites, breads or crackers.
As aubergine / 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 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!
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, but dried 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 for a slightly sweet taste.
Recipe variations
If you don't follow a low histamine diet, then lemon can be used instead of apple juice for a more acidic taste. You may also wish to use regular hot or smoked paprika rather than sweet. Adjust quantities to taste preference.
Make sure to follow the recipe card below for the full ingredients and instructions!
Step by step instructions
This 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!
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.
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.
How to serve
Have a buffet-style dinner planned for hosting guests? Or for your evening meal for the holidays? This zucchini baba ganoush will work perfectly alongside other plates.
I suggest serving with fresh crudites of carrot sticks, celery and radishes.
If you are good with regular crackers, then they always go perfectly with dips. If gluten is an issue for you, then you may like to try my seed crackers as an alternative.
Related recipe: Multi-seed crackers
More dips and spreads to try
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Spicy zucchini baba ganoush
Equipment
- Food processor
- Baking tray
Ingredients
- 2 large zucchini
- 2 tablespoon tahini
- 1 teaspoon olive oil
- 2 tablespoon apple juice (lemon 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 and line a baking tray with parchment paper.
- Top and tail the zucchini, and slice lengthways. Place on the baking tray and bake for 30 minutes or until the centre is soft. Set aside to cool.
- Scoop the soft centre out of the zucchini with a spoon and add to a blender. Then add the tahini, olive oil, sweet paprika, turmeric, parsley, garlic, apple juice and salt and pepper (if using). Blend to a smooth consistency.
- Spoon into your serving bowl, top with pumpkin seeds and fresh parsley and serve with crudites, crackers or breads.
Notes
- 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.
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