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    Home » Recipes

    Zucchini Baba Ganoush (Smokey Courgette Dip)

    Published: Aug 5, 2018 · Modified: Jun 26, 2024 by Louise-Claire Cayzer · This post may contain affiliate links · This blog generates income via ads · 18 Comments

    Jump to Recipe

    This zucchini baba ganoush is smokey, creamy and absolutely the perfect summer dip for making when you've grown too many zucchini! Made with grilled or roasted zucchini, then whipped until creamy with tahini and garlic, it's a great dip to make and eat all summer!

    Two plates of zucchini babagaboush with crackers. A hand is reaching in to scoop up the dip. this recipe

    Anyone who has grown courgettes or zucchini will know that you always (ALWAYS) overestimate how many you can eat in one summer, and every year you will grow approximately 2 x too many plants. This is why I've come up with this genius way to help avoid food waste by eating them up!

    This particular recipe is perfect for using up a glut of zucchini. It's a riff on my favourite classic baba ganoush recipe, but uses seasonal courgettes (aka zucchini). It's also utterly brilliant because it works amazingly with those extra large zucchini that somehow hide from you & try and turn into marrows when you're not looking (so sneaky)

    Jump to:
    • 🥒Ingredients:
    • 👩‍🍳How To:
    • 🌶️Substitutions and Variations
    • 🔪Equipment
    • 🥫Storage
    • ❓FAQ
    • 🍋Similar Recipes
    • 📖 Recipe
    • 💬 Comments

    🥒Ingredients:

    • Courgette/Zucchini: this is a great way to use up odd-sized produce or a garden glut of zucchini. Especially at the end of the summer when everyone's zucchini plants go a little crazy!
    • Tahini: this is a Sesame paste that when combined with the zucchini flesh whips up to a lovely creamy dip. Make sure to use a good quality tahini and to give it a good mix to even out the oil and thicker paste.
    • Parsley: (optional): Adds a brightness of flavour and is pretty too!
    • Lemon Juice: For some zip and zing to balance out the smokey flavour. You could also add lemon zest for added zip.
    • Garlic: A single garlic clove is all you need. Adds a little heat and depth of garlicky flavour!
    • Flakey Sea Salt: to enhance the flavors.

    The other great thing about this baba ganoush-like dip recipe is that it can be made on a gas BBQ or a charcoal grill, so you don't even need to stuff up the kitchen if you choose not to. It works best when you char the outside of the courgette- leaving the inside soft and smoky. You can use your grill to achieve this, but a BBQ works just as well, if not better, which at this time of year it's likely to already be lit ready for some tasty BBQ action.

    If you're wanting to make this as part of a Mezze inspired feast, this balila (aka chickpeas cooked with spices) would be amazing, maybe with some Malfouf Cabbage Salad and plenty of pita bread or chopped fresh veggies to scoop it all up.

    A plate of zucchini babaganoush with crackers next to it.

    👩‍🍳How To:

    1. Grill or BBQ your zucchini until they're blackened on the outside and soft and squishy in the middle. Use tongs to flip them so they are griddled and slightly blackened all over.
    2. Be careful not to over-burn them or there won't be any of their insides left to blend up!
    3. Remove the worst of the charred skins.
    4. Whizz the cooked zucchini up in your blender or food processor with all the other ingredients! Taste and add more lemon juice or salt as needed.
    5. To serve, put the Zucchini Baba bhaganoush onto a plate and drizzle with a little olive oil. Serve with pita chips, crackers or fluffy flatbread.

    1. Grill the zucchini whole on a BBQ, in an air fryer or pop onto a baking sheet in the oven. Make sure to get a lovely charred outer for the perfect smokey flavor

    Blend the zucchini up with the other ingredients.

    2. Blend up with all the other ingredients in a food processor until you have a creamy dip.

    🌶️Substitutions and Variations

    Here are some easy little ways to change up this healthy dip recipe:

    1. Lightly toast some pine nuts or pumpkin seeds to sprinkle on top.
    2. Finish the top of the dip with some olive oil and chili flakes.
    3. Whip some vegan yoghurt through the dip for extra tangyness
    4. Add chopped fresh herbs when whipping up the dip. I usually add fresh parsley, however basil or dill also go well with the zucchini flavor.
    5. Swirl some extra virgin olive oil on top, and sprinkle with flakey sea salt for extra magic.

    🔪Equipment

    You'll need the following to make this zucchini baba ghanoush- A grill, bbq hotplate, oven or air fryer to give the zucchini a lovely smoky char. This recipe does work best over a flame or direct heat, however you can get pretty good results in an oven or air fryer. You'll also need a blender or food processor to blend up the dip.

    🥫Storage

    This dip keeps well in an airtight container for up to 5 days in the fridge. I don't recommend freezing this recipe. Best served at room temperature!

    ❓FAQ

    What kind of zucchini/courgette can I use?

    Larger zucchini are perfect (not the cute little ones) as there is more to char so you can scoop out the inside of the zucchini. You can also use yellow squash for this!

    Can I make the zucchini babaganoush ahead of time?

    Yes! Just keep in the fridge for up to 3 days.

    🍋Similar Recipes

    Want some more versatile vegetable dips? Try some of these:

    • A bowl of dill pickle hummus with crackers in a bowl behind it.
      Dill Pickle Hummus - with Creamy Butterbeans.
    • A bowl of sundried tomato and olive tapenade with crackers ready to eat.
      Sun Dried Tomato and Olive Tapenade
    • Artichoke tapenade in a bowl ready to eat.
      Easy Artichoke and Green Olive Tapenade
    • A roasted pumpkin filled with hot cheese dip with a hand reaching in with a corn chip to scoop up some dip.
      Cheesy Pumpkin Dip: Savory & Dairy Free

    If you love this recipe, please share this post with your friends on Pinterest or Facebook, or tag me on Insta! Don't forget to also please comment and star ⭐this recipe too!

    Love & Vegan Yummies, Louise xx (P.S. Follow me on Insta and Tik Tok!)

    📖 Recipe

    Zucchini Babaganoush with a hand reaching in over it with a spoon to scoop it up.

    Zucchini Babaganoush (Smokey Courgette Dip)

    Louise-Claire Cayzer
    A smoky and delicious vegan zucchini dip that's perfect for scooping onto crackers or crudites or smooshing onto a sandwich
    4.89 from 9 votes
    Prevent your screen from going dark
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, BBQ
    Cuisine Vegan
    Servings 8
    Calories 36 kcal

    Equipment

    • Blender
    • Grill or BBQ

    Ingredients Note:

    For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.

    (Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)

    Ingredients

    • 2 large zucchini ((courgette). )
    • 1 clove garlic
    • 2 teaspoon parsley (optional)
    • 2 tablespoon tahini
    • Juice ½ lemon
    • salt to taste

    Instructions

    • Either BBQ or grill the courgettes until they are blackened on the outside and soft & squashy in the middle
    • Let them cool for a bit, then remove the blackest bits of skin.
    • Blend the courgette insides with all the rest of the ingredients until smooth and delicious.
    • Serve drizzled with olive oil & extra herbs. 

    Notes

    Make this dip on the BBQ or use a grill to blacken the outside.
     

    Nutrition

    Calories: 36kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 1gSodium: 8mgPotassium: 228mgFiber: 1gSugar: 2gVitamin A: 162IUVitamin C: 15mgCalcium: 18mgIron: 1mg
    Tried this recipe and loved it? Follow and Mention @vegan_larder or comment and ⭐ below
    Smokey Zucchini Dip in a bowl
    Courgette Baba Ganoush in a bowl

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    Reader Interactions

    Comments

      4.89 from 9 votes (4 ratings without comment)

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    1. Teresa says

      August 20, 2021 at 8:58 am

      How large are your zucchini?
      mine are massive......

      Reply
      • Louise-Claire Cayzer says

        August 20, 2021 at 9:33 am

        They vary from polite to absolute UNITS.
        The bigger ones are good for this dip because you can get them nice and charred on the outside, then peel off the charred bits. You can see my reels about the dip here https://www.instagram.com/reel/CSg9paRq1E8/

        Reply
    2. Michele says

      August 03, 2021 at 4:59 pm

      5 stars
      Delicious Dip! Thanks for sharing!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:48 pm

        We love it! Glad you do too!

        Reply
    3. Toni says

      August 03, 2021 at 2:43 pm

      5 stars
      Such an amazing dip!! This is so good!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        Thank you! Such a fave of ours!

        Reply
    4. Mindee's Cooking Obsession says

      August 03, 2021 at 2:03 pm

      5 stars
      Fantastic recipe! Especially since the zucchini invasion is upon us!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        Yep! I just picked 2 more HUGE ones. It's the best for zucchini invasion season!

        Reply
    5. Pam Greer says

      August 03, 2021 at 1:48 pm

      5 stars
      I love babaganoush, but never have eggplant so this is perfect!

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:46 pm

        It's such a lovely variation!

        Reply
    6. Danielle Wolter says

      August 03, 2021 at 11:46 am

      5 stars
      What an awesome idea! Especially with all the zucchini in season right now. Def making this weekend.

      Reply
      • Louise-Claire Cayzer says

        August 03, 2021 at 6:47 pm

        It really does help with using up a glut of them!

        Reply
    7. Sarah Watts says

      August 11, 2018 at 6:16 pm

      This sounds great, going to give it a try! Do you think it would freeze ok too?

      Reply
      • Louise-Claire Cayzer says

        August 11, 2018 at 9:13 pm

        Pretty sure it would, but I haven't tried freezing it as have eaten it all up almost immediately after making it. - I have so many courgettes though, I might have to try it 🙂

        Reply

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    Hi! I'm Louise-Claire! I believe vegan and plant-based food should be easy to make, never scary and above all, absolutely delicious. Also, it's for everyone, not just for vegans!

    I'm a photographer, recipe developer and gardener. You'll find me in the kitchen, in the studio or wandering the garden, picking delicious veggies to make recipes for you! So why not stay a while, check out some of my recipes and try one or two for yourself...Find out more on my About Me page.

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