Vegan Roasted Squash Dip
A roasted squash dip with middle eastern flavors and za'atar. This is a vegan, low-fat, gluten-free recipe.
Servings: 8 servings
Calories: 39kcal
Ingredients
- 1 large yellow squash (or two medium)
- 1 head garlic (slice off the top)
- 2 tablespoon tahini
- ½ teaspoon za'atar (plus more for sprinkling on top)
- 1 teaspoon red pepper flakes
- 1 teaspoon extra virgin olive oil
- Salt and ground black pepper to taste
- Juice of ½ lemon
Instructions
- 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.
Nutrition
Calories: 39kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 142mg | Fiber: 1g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg