Roasted Courgette Dip

Name: Roasted Courgette Dip
Prep time: 10 min
Cook time: 30 min
Total time: 35 min
Ingredients: 3 medium Courgettes (800 gr); 3 fat Garlic cloves with the skin on; 1/2 Tbsp Extra virgin Olive oil; 1-1/2 Tbsp Lemon juice; 1/4 cup Tahini paste; 1/2 tsp ground Cumin; 1/2 tsp black Pepper; 1/2 clove raw garlic (optional but recommend); 1/3 cup fresh Herbs ( I’m using Coriander ); 1 tsp Za’atar; 1/4 tsp Chilli Flakes (optional); 1/2 Lemon zest; 1 Tbsp fresh Herbs

Creamy, smoky, and bursting with flavour.

This healthy courgette dip is as easy as it is delicious.
Tahini adds nutty depth, lemon brings a zesty lift, and fresh herbs and garlic give it a vibrant finish. Perfect with veggie sticks, crackers, pita, or slathered in a sandwich. A tasty way to use up those extra courgettes!

Prep

10 mins

Cook

30 mins

Total

35 mins

Serves

4 ppl

Ingredients:

3 medium Courgettes (800 gr)
3 fat Garlic cloves with the skin on
1/2 Tbsp of Extra Virgin 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 )

Toppings:

1 tsp of Za’atar
1/4 tsp of Chilli Flakes (optional)
1/2 Lemon zest
1 Tbsp of fresh Herbs

Instructions step by step:

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 this recipe:

I love making the most of seasonal produce, and right now courgettes are everywhere! This is actually my sixth courgette recipe of the season — and I’m still full of ideas.

This dip is a wonderfully tasty and easy way to celebrate courgettes. You can roast them in the oven, a grill pan, or even on a BBQ for extra smoky flavour. If you’re using a BBQ, just wrap the garlic cloves in foil, seal tightly, and roast them alongside.

Once the courgettes and garlic are beautifully roasted, all that’s left to do is blend everything together with tahini, spices, and herbs. I’m using coriander here, but I’ve also made it with dill and parsley — it’s delicious with whichever fresh herbs you prefer.

The result is a creamy, smoky, slightly sweet dip with nutty richness from the tahini and a vibrant herbal lift. It’s quickly become a favourite in our house — we honestly can’t get enough!

About these Ingredients:

Courgettes: Also known as zucchini, they’re versatile, nutritious, and easy to swap with other squash. Packed with vitamins, minerals, and antioxidants—especially vitamin A when cooked—they’re a tasty and wholesome base for this dip.

Garlic: Roasted garlic brings a sweet, mellow, and nutty richness to the dip—it’s soft, creamy, and full of umami. I like adding a little raw garlic too for a gentle kick, but the roasted garlic is essential and can’t be skipped.

Tahini: This creamy, nutty paste adds a velvety texture and is our only source of healthy fat in the dip. Go for a good-quality one made with 100% sesame seeds. It’s rich in antioxidants, minerals, and may help support heart and brain health.

Olive Oil: I usually skip oil in cooking, but here I use just 1/2 Tbsp to help the courgettes roast. No need to add more to the dip—courgettes are naturally moist, and tahini brings all the healthy fat we need. I use extra virgin, cold-pressed olive oil for the best flavour and quality.

Fresh Herbs: Fresh herbs are a great way to add vibrant flavour and colour to any dish. I’m using coriander in this recipe, but parsley, dill, or chervil would work just as well. Ultimately, the best herb is the one you love most!

Za’atar: A fragrant Middle Eastern spice blend that’s earthy, nutty, and warm—one of my favourites! You can find it in most supermarkets or make your own. Every blend is a little different, and I’m using a gorgeous homemade one gifted by my lovely friend Charlotte.