Appetizers

Delicious And Simple Creamy Roasted Zucchini Dip

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

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 tbsp olive oil, 1 tsp cumin, garlic clove, and 1/4 tsp 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 tsp cumin, 1/4 tsp 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.

More Recipes You Might Like

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

Delicious And Simple Creamy Roasted Zucchini Dip

Delicious And Simple Creamy Roasted Zucchini Dip

Yield: 16
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

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

Ingredients

  • 3 large zucchini, cubed into 1" pieces
  • 1-2 tbsp extra virgin olive oil
  • 3-4 tbsp runny tahini
  • 2 tsp ground cumin, divided
  • 1 tsp lemon juice
  • 1 garlic clove, peeled
  • 1 tsp oregano plus extra for topping
  • optional: sesame seeds and sunflower seeds

Instructions

  1. Preheat the oven to 400 degrees.
  2. Add diced zucchini, 1-2 tbsp olive oil, 1 tsp cumin, garlic clove, and 1/4 tsp salt, 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.
  3. Add roasted zucchini to a food processor along with tahini, 1 tsp cumin, 1/4 tsp salt, and oregano, 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.
  4. Serve warm or cold with vegetables, gluten-free crackers, or anything else you’d like.

Notes

1. The dip can be stored in the refrigerator for 3-5 days.

Your shares are very much appreciated!

Do you find this recipe helpful? Your shares would be much appreciated! You can find me on Facebook, Pinterest and Instagram . If you make and like a recipe, tag me on Instagram and I'd love to share your posts in stories! x - Daniela

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