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  • Writer's pictureAlison Golding

Roasted Garlic and Zucchini Dip

I’ve recently been expanding my recipe repertoire and creating some new dishes using the flavourful oils and vinegars from Olive Oil Co. This healthy roasted garlic zucchini dip is a bit of a change from traditional hummus and is great to have on hand for lunches, snacks or entertaining.


3 zucchini

1 bulb of garlic

2 tbsp tahini

3 tbsp garlic olive oil

6 tsp Sicilian lemon white balsamic condimento

1/3 tsp salt

A pinch of smoked paprika (optional)

1/2c walnuts, chopped

1/2c parley, chopped


-Preheat oven to 375

-Slice the zucchini lengthwise in 2-3cm slices.

-Use 1 1/2 tbsp of garlic olive oil to coat and sprinkle with salt then lay on a baking tray covered in parchment.

-Cut the top off the bulb of garlic add a 1/2 tbsp of olive oil, wrap in foil and place on baking tray

-Bake zucchini sticks for 40 minutes, turning the half way

-While zucchini and garlic are roasting, toast walnuts in a dry frying pan until just brown

-Remove zucchini and garlic from oven and once cook enough to handle, squeeze out any liquid from the zucchini

-In the food processor, pulse zucchini, garlic (squeezed out of bulb), tahini and smoked paprika until combined. Feel free to add additional oil to thin or tahini to thicken.

-Combine the remaining oil, vinegar, finely chopped parsley and walnuts to top the dip

-Serve with veggies, crackers or as a sandwich topper.


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