Delicious And Simple Creamy Roasted Zucchini Dip

This creamy and delicious Low-FODMAP roasted zucchini dip is the perfect alternative to hummus. It's vegan, low-carb, and paleo too.

Jump To

• Why You'll Love This Creamy Zucchini Dip
• Ingredients For Your Shopping List
• Equipment Needed
• Let's Make It
• Top Tips + FAQs
• More Recipes You Might Like
• 📖 Recipe
• 💬 Comments

If you love hummus but find that sometimes hummus doesn't love you back, you're in the right place. I adore beans and lentils but most of the time struggle with them, so I wanted to come up with a tasty alternative to hummus. Something with a similar texture but without all the unwanted side effects for sensitive stomachs. At first, I considered using eggplant, since I grew up eating loads of babaganoush, but the way my mom used to make it took far longer than I was willing to work with at that moment. Enter this simple creamy zucchini low-carb dip.

It's a wonderful hummus substitution and ideal for anyone who struggles with gut issues or following a low-FODMAP diet, candida diet, or a low-carb or keto lifestyle. Essentially this is a low-FODMAP hummus, keto hummus or whatever you want to call it! It is also fantastic if you're following an estrogen-dominance diet.

This zucchini dip is incredibly easy to make too and all you need are a few ingredients. So let's get right to it.

Why You'll Love This Creamy Zucchini Dip

• It's vegan, paleo, whole-30, gluten-free and grain-free
• Also Low-FODMAP, low-carb, and keto
• A low-FODMAP alternative to hummus
• Easy to digestion
• Great for an estrogen dominance diet
• Ready in 30 minutes
• Healthy and delicious

Ingredients For Your Shopping List

Zucchini
Extra virgin olive oil
Runny tahini
Ground cumin
Lemon juice
Garlic
Dried oregano
Salt
Optional add-ons: sesame seeds, sunflower, or pumpkin seeds for topping

Equipment Needed

Roasting sheet
Food processor

Let's Make It

Step 1. Preheat the oven to 400 degrees.

Step 2. Add diced zucchini, 1 tablespoon olive oil, 1 teaspoon cumin, garlic clove, and ¼ teaspoon salt, lemon juice, and toss everything together on a sheet pan. Roast the zucchini for 20-25 minutes (or until it is soft) stirring once or twice to make sure it doesn't stick.

Step 3. Add roasted zucchini to a food processor along with tahini, 1 teaspoon cumin, ¼ teaspoon salt, and oregano, and start the food processor and puree the mix. Check for seasoning and thickness. Add a little more olive oil as you puree if it needs it, being careful not to make the mixture too mushy.

Step 4. Serve warm or cold with vegetables, gluten-free crackers, or anything else you'd like.

Top Tips + FAQs

Can You Use Frozen Zucchini?

Technically you could, but the only concern is that it will hold too much water. I personally like using fresh zucchini.

How Much Dip Does 3 Zucchini Make?

You'll get about 2 cups or so of zucchini dip. If you want more, you're welcome to double up on the ingredients and have more for a larger crowd.

How Do You Store This Zucchini Dip?

You can store the zucchini dip in the refrigerator for 3-5 days.

Is This A Keto Friendly Dip?

The great thing about this zucchini dip is that it's keto-friendly, paleo, low-carb, low-fodmap, vegan, whole-30, candida friendly, perfect for an estrogen dominance diet.

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Gut-Friendly Lemon Garlic Hummus
Simple Beetroot Hummus (Vegan)
Quick and Simple Adzuki Bean Hummus with Lemon Honey