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.
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?
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!
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!
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.
💭 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
Baba ganoush can be too watery if it hasn't been strained of excess water.
You can also use a fork to mash the roasted zucchini.
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!
🥣 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:
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
Zucchini Baba Ganoush
Equipment
- Food processor
- Baking tray
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.
- 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.
Leave a Reply