Roasted Courgette Dip

This delicious and healthy dip is super easy to make. It has a creamy smooth texture with a slightly smoky flavour from the roasted courgettes. The tahini adds a nutty richness and the lemon juice brightens the flavour. The garlic and herbs give this dip a touch of freshness. It’s perfect for dipping vegetables, crackers, pita bread or as a spread for sandwiches or wraps. It is also a great way to use up extra courgettes.


  • 3 medium Courgettes (800 gr)

  • 3 fat Garlic cloves with the skin on

  • 1/2 Tbsp of Olive oil

  • 1 and 1/2 Tbsp of Lemon juice

  • 1/4 cup Tahini paste

  • 1/2 tsp of ground Cumin

  • 1/2 tsp of black Pepper

  • 1/2 clove of raw garlic (optional but recommend)

  • 1/3 cup of fresh Herbs ( I’m using Coriander )


  • 1 tsp of Za’atar

  • 1/4 tsp of Chilli Flakes (optional)

  • 1/2 Lemon zest

  • 1 Tbsp of fresh Herbs

About this recipe

I love to use produce that is in season and at this time of the year we are inundated with Courgettes. I see them everywhere and I want to come up with as many different ways of using them as possible. This is my 6th recipe this season using Courgettes :). This dip is an incredible tasty way to use Courgettes and it’s super easy to do. You can roast the Courgettes in the oven in a grill pan or on a BBQ. If you are using a BBQ, roast the Garlic cloves inside a piece of aluminium foil and close it very well before adding it to the top of the BBQ. And that is it! After roasting the Courgettes and Garlic you just need to add all the ingredients to a food processor and blend. I love the delicate sweet, nutty and smoky flavours coming from the roasted Courgette and Garlic together with the species, herbs and Tahini. I’m using Coriander but I have tried it with Dill and Parsley and it works beautifully. Just use your favourite fresh Herbs. It has become our favourite dip; we just can’t get enough of it.



Step 1 – Preheat the oven to 180°C fan setting. Cut the Courgette as you wish so the flesh is exposed for it to roast. I’m cutting them in 4 lengthwise. Cut the ends of the Garlic cloves.
Step 2 – Place the Courgettes and Garlic in an oven tray and rub them with Olive oil then top with black Pepper and a sprinkle of sea Salt. Roast for 30-40 mins or until golden but remove the Garlic 20 mins into the roasting and set aside to cool down.
Step 3 – Remove the Courgettes from the oven and let them cool down until you are able to touch them. Cut in small pieces.
Step 4 – Add to a food processor the roasted Courgette pieces, roasted Garlic, raw Garlic, Tahini, Coriander, spices, Lemon juice and Zest.
Step 5 – Blend until smooth, scraping down the sides with a spatula as you go. Taste for seasoning and add lemon juice, black Pepper, or cumin/coriander as needed.
Step 6 – Transfer the Courgette Dip to a large plate and use the back of a spoon to make a well in the centre. Garnish with Za’atar, Chilli flakes if using, Coriander, and the zest of Lemon to taste.

About the Ingredients

Courgettes: Also know as Zucchini, is such a versatile and nutritious vegetable. You can substitute with any other squash you have in hand and of course the texture and taste will change according your choice but it will be delicious. Courgette contains a variety of vitamins, minerals, antioxidants and beneficial plant compounds. Cooked Courgette is particularly high in vitamin A.

Garlic: Unlike raw garlic, roasted garlic doesn’t have any sort of bite. Its flavour is sweet, mellow, nutty, and rich. It also softens as it roasts, becoming tender, creamy, and spreadable. It adds an umami and depth of flavour to our dip. I still like to add 1/2 a clove of raw Garlic to add a bit of the bite that raw Garlic brings. Although the raw garlic is optional, you can’t substitute the roasted Garlic. It is a very important ingredient.

Olive oil: I avoid using oil in my cooking but I do use it raw sometimes or in this case just a 1/2 Tbsp to help the Courgettes to roast. We don’t need to add any to the dip because the Courgettes have plenty of water and the Tahini brings all the healthy fat we need. I’m using an extra virgin, cold pressed Olive oil.

Tahini: It has a light, nutty flavour that adds this velvety creamy texture to our dip and it is also our only source of healthy fat. Look for a good quality one that is 100% Sesame seeds. It has antioxidant and anti-inflammatory properties as well as several vitamins and minerals. Its health benefits may include reducing risk factors for heart disease and protecting brain health.

Fresh herbs: Herbs are a fantastic way to add flavour and colour to any sort of dish or drink. I’m using Coriander in this recipe but other herbs like Parsley, Dill or Chervil work well here. The best herb is your favourite herb.

Za’atar: It is a Middle Eastern spice blend you didn’t know you needed! It’s earthy, nutty, warm and one of my favourites. You can easily make it or buy it from most supermarkets. Za’atar blend recipes vary slightly from region to region and even family to family. I’m using a batch that my good friend Charlotte gave to me recently and it’s beautiful.