Roasted Squash Dip with Za'atar. #vegan #glutenfree
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5 from 1 vote

Squash Dip

A roasted squash dip with middle eastern flavors and za'atar. This is a vegan, low-fat, gluten-free recipe.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Dip
Cuisine: Middle Eastern
Author: Vaishali ยท Holy Cow! Vegan Recipes


  • 1 very large yellow squash or two medium squashes. Zucchini would also work for this.
  • 1 head of garlic. Slice off the top to expose the tops of the cloves.
  • 2 tbsp tahini
  • 1/2 tsp za'atar plus more for sprinkling on top
  • 1 tsp red pepper flakes
  • 1 tsp extra virgin olive oil
  • Salt and ground black pepper to taste
  • Juice of 1/2 lemon


  • Cut the squash into 2-inch pieces. In a bowl, mix the squash with the olive oil and some salt and pepper. Do not peel the squash-- the roasted skins offer a lot of flavor, not to mention nutrition.
  • Spread the squash evenly on a baking sheet and roast in a preheated 450-degree oven for 40 minutes until very tender. Spray the garlic bulb with some oil, wrap in aluminum foil, and place in a corner of the baking sheet before placing it in the oven.
  • Let the squash and garlic cool. Place the squash in a food processor. Squeeze out the roasted garlic into the food processor.
  • Add the tahini, za'atar, lemon juice, red pepper flakes and salt to taste and blitz until smooth.
  • Serve with pita or other chips, or crudites.