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Roasted Squash Dip with Za'atar. #vegan #glutenfree
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5 from 4 votes

Vegan Roasted 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
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Vegan roasted squash dip
Servings: 8 servings
Calories: 39kcal


  • 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


  • 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.


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