A riff on a basic zucchini dip, this version is spiced up with an aromatic chile oil and a hint of lime juice. Serve it up with your favourite summer veggies, or go all in and make a batch of flaky scallion pancakes for dipping.
Chile Oil Zucchini Dip
- 2 med. (1.5 lbs) zucchini
- 1-2 tsp. olive oil
- 3 Tbsp. tahini
- 3 Tbsp. lime juice (about 1 lime)
- 1 Tbsp. olive oil
- 1 Tbsp. chile oil (I make a version of this recipe)
- 1/2 tsp. salt
- 1/4 tsp. garlic powder (or 1 small clove garlic)
- 1 scallion (for garnish – optional)
*Heat oven to 425F.
Slice zucchini in half lengthwise. Drizzle with 1-2 teaspoons olive oil and roast, cut side down, 12 minutes.
Flip zucchini cut side up and roast another 8 minutes, until tender and slightly browned.
Let cool slightly, remove ends and roughly chop (discard any extra liquid).
In a food processor combine zucchini, tahini, lime juice, olive oil, chile oil, salt and garlic powder. Blend until well combined. Transfer to a container and refrigerate at least 1 hour to firm up slightly.
To serve, drizzle a little chile oil on top and finish with thinly sliced scallion.
*Alternatively you can grill zucchini on BBQ or cook in frying pan with a little olive oil until tender.