Delicious Roasted Cauliflower & Zucchini Dip Recipe

Dear foodies out there,

Are you looking for a delicious and healthy dip that is keto-friendly and low carb? Look no further! I have the perfect recipe for you – my Roasted Cauliflower & Zucchini Dip (Hummus-Esque) Recipe.

As an Israeli chef, I have always been inspired by the Mediterranean cuisine, and this dip is no exception. It’s a twist on traditional hummus, but with a healthy and flavorful twist.

Roasted cauliflower and zucchini give this dip a creamy texture, while the roasted garlic adds depth of flavor to every bite. You will also find spices like cumin and ginger that infuse an earthy aroma in every scoop. And let’s not forget about the freshness of lemon juice and parsley that will make your taste buds dance.

This dip is not only delicious, but it’s also versatile. You can serve it as an appetizer with your favorite veggies, pita chips or crackers. It’s perfect for a party platter or snack time. On the other hand, this balanced dip also makes for a great guilt-free meal when paired with some roasted vegetables or grilled chicken.

Are you ready to dive into the world of roasted cauliflower hummus? Trust me – once you try this dip, it might just become your new favorite! So, let’s get started on this culinary adventure together.

Why You’ll Love This Recipe

Roasted Cauliflower & Zucchini Dip (Hummus-Esque)
Roasted Cauliflower & Zucchini Dip (Hummus-Esque)

Attention all foodies! Are you tired of the same old traditional hummus recipe? Do you want to try something new, delightful, and healthy? Then, my roasted cauliflower and zucchini dip (hummus-esque) recipe is just what you need in your life.

Why will you love this recipe?

Firstly, it’s low-carb and keto-friendly. If you’re on a low-carb or keto diet, this dip is perfect for satisfying your cravings without compromising your health goals. It’s loaded with nutrient-rich vegetables that are lightly roasted with avocados and extra virgin olive oil to maintain their natural goodness and flavor.

Secondly, it’s a gluten-free and vegan dish. That means anyone with specific dietary restrictions can enjoy it without worrying about allergies or moral convictions.

Thirdly, it’s a fun way to sneak in some veggies into your meal. I roasted the cauliflower and zucchini to give them a crispy yet juicy texture that goes perfectly in a dip. You’ll be munching on veggies without even realizing it; now that’s definitely something everyone can get behind.

Finally, it tastes incredible! The velvety smoothness of the cauliflower dip combined with the fresh tangy flavor of roasted zucchini creates an explosion of taste on your taste buds that you won’t forget.

In conclusion, my roasted cauliflower and zucchini dip (hummus-esque) recipe is easy to make, low carb, gluten-free, vegan-friendly, nutritious – and maybe most importantly, it tastes delicious! Add this dish to your meal rotation now, I assure you; this flavorful dip will be an instant hit amongst friends and family. Say goodbye to traditional hummus forever!

Ingredient List

 Golden roasted cauliflower and zucchini team up for the ultimate vegan hummus alternative.
Golden roasted cauliflower and zucchini team up for the ultimate vegan hummus alternative.

Let’s get started with the ingredient list for this Roasted Cauliflower & Zucchini Dip! The recipe calls for 1 medium head of cauliflower, 2 cups of chopped zucchini, 2 tablespoons of minced red onions, and 2 garlic cloves. You will also need some spices like cumin, cayenne, and ginger along with some lemon juice, parsley, and extra virgin olive oil. If you want to give the dip a unique twist, you can add some five-spice powder into the mix. Additionally, tahini is necessary for a hummus-esque texture. Most of these ingredients are interchangeable to make your own custom version.

Here’s the full list of ingredients:

  • 1 medium head cauliflower
  • 2 cups chopped zucchini
  • 2 tablespoons minced red onions
  • 2 garlic cloves
  • 1 tablespoon cumin
  • A pinch of cayenne pepper
  • 1-inch piece fresh ginger
  • ¼ cup lemon juice
  • 1 tablespoon chopped parsley
  • Salt to taste
  • ⅓ cup extra-virgin olive oil
  • 2 tablespoons tahini (sesame paste)
  • ½ teaspoon five-spice powder (optional)

These ingredients will come together in perfect harmony once roasted and blended!

The Recipe How-To

Don’t “dip” out on this flavor-packed delight!

Now, let’s get down to the recipe how-to. You’ll need 1 medium head cauliflower and 2 small to medium zucchinis, preferably the green ones with smooth skin instead of the bumpy yellow ones. Preheat your oven to 400°F.

Step 1: Roast the vegetables

Start by preparing the vegetables for roasting. Cut the cauliflower into smaller florets and cut the zucchini into large chunks. Spread them out on a baking sheet lined with parchment paper. Drizzle them with some olive oil, season them with some salt, and toss them all around.

Next, add some flavorings. Sprinkle each vegetable — cauliflower and zucchini, separately — with seasonings that will complement their natural flavors. For the cauliflower, toss it with minced garlic and some ground cumin while for the zucchini, sprinkle it with ground ginger and a pinch of cayenne pepper.

Roast in the preheated oven until they start to brown around the edges, for about 25-30 minutes.

Step 2: Blend until smooth

Once done, take out the roasted mixture from the oven and let it cool for a bit before you start blending it in a food processor.

Place roasted cauliflower florets into a food processor along with any remaining garlic from the roasting pan (if there is any), tahini, freshly squeezed lemon juice, a pinch of salt, and two tablespoons of extra-virgin olive oil. Pulse until smooth.

Next blend in roasted zucchini along with roasted garlic heads from both vegetables, lemon juice, salt or more seasoning as needed (cayenne works great here), tahini, and cumin or ginger, depending on what pairs well with your taste buds.

Step 3: Serve and garnish

When fully blended or mashed to your desired texture, you may remove them from the blender or food processor bowl. Place it in a bowl* for serving or transfer to a sealable container if you want to take it on-the-go.

Before serving, you could drizzle it with some olive oil seasoned further with five-spice powder or paprika sprinkles/smoked salt or add red onions and/or fresh parsley for garnish.

Enjoy your delicious hummus low-carb dip by dipping cucumber sticks or pita chips into our keto-friendly roasted cauliflower & zucchini dip!

Substitutions and Variations

 Get your veggies and your hummus fix all in one dish.
Get your veggies and your hummus fix all in one dish.

Are you someone who loves to experiment in the kitchen? Then you’re in for a treat! This Roasted Cauliflower & Zucchini Dip recipe is incredibly versatile, allowing for numerous substitutions and variations that you can make to suit your taste.

One simple substitution would be to swap out the cauliflower with butternut squash or any other root vegetables that roast well. It will add a sweet and nutty note to the hummus recipe, which will go perfectly well as a dip for your favourite crackers and veggies.

For those who are looking for low-carb options, try substituting the tahini with avocado for a creamy texture that is also vegan-keto-friendly. You can also skip the tahini entirely and opt for extra virgin olive oil instead, making it both gluten-free and paleo-friendly.

If you like a little extra kick of spice, add some cayenne pepper, ginger or even five-spice powder to the mix before blending. Alternatively, if you prefer milder flavours, reduce the amount of garlic cloves or omit them altogether.

Want something tangier? Add more lemon juice or roasted lemon cauliflower florets to the food processor when making your homemade hummus. You can also throw in some chopped parsley and red onions for an added burst of fresh flavour.

Overall, don’t be afraid to experiment with flavours and ingredients when making this recipe – it’s all about creating something unique and delicious that suits your preferences!

Serving and Pairing

 Who says dips can't be healthy? Snack on this guilt-free.
Who says dips can’t be healthy? Snack on this guilt-free.

Now that you have your delicious roasted cauliflower and zucchini dip, it’s time to think about how to serve it. This dip is perfect for a variety of occasions – whether you’re looking for a healthy snack or something to share at a party.

When it comes to serving, there are endless possibilities. You can present it on a platter with some fresh vegetables, such as carrots or celery, breadsticks or whole-grain crackers for a crunchy texture. On the other hand, you can serve it with pita chips if you’re in the mood for something more savory.

Pairing this dip with good wine is always a great idea – lighter white wines such as Sauvignon Blanc and Albariño compliment this dish perfectly. Red wine lovers don’t need to worry either – light-bodied red wines like Pinot Noir will also work wonders with this dip.

Another fantastic pairing option is to serve this dip alongside other Middle Eastern dishes like lamb kebabs, roasted eggplant or a simple side salad. The savory flavors of the dip will balance nicely with the sweetness of roasted veggies.

Overall, the versatility of this roasted cauliflower and zucchini dip makes it an excellent addition to any meal. With its low carb and gluten-free characteristics, this recipe pairs well with a wide range of foods and beverages – leaving everyone satisfied!

Make-Ahead, Storing and Reheating

 Put those fresh farmers' market veggies to good use with this dip.
Put those fresh farmers’ market veggies to good use with this dip.

Now, I know what you’re thinking: “Ehud, this roasted cauliflower and zucchini dip recipe is amazing, but can I make it ahead of time and store it for later? Will it still taste as good as when freshly made?” Well, fear not my culinary comrades, for I have some tips to ensure your dip remains delicious even after storage.

If you’re planning on making this dip ahead of time, simply store it in an airtight container and place it in the refrigerator for up to three days. Before serving, allow the dip to come to room temperature and give it a good stir. You may also want to sprinkle some water over the top of the dip before reheating to ensure that it retains its moisture.

Now, let’s talk about reheating. If you’re wanting to serve your dip warm, there are a few different methods you can use. One option is to reheat the dip in the microwave for 20-30 seconds at a time until heated through. However, be careful not to overheat the dip as this may cause it to become too dry.

Another option is to reheat the dip in a small saucepan over low heat on the stovetop. This method may take a bit longer than the microwave but will ensure a more even reheating process.

If you find that your dip has become too thick or dry after storage, simply add a tablespoon or two of water or extra virgin olive oil and give it a good stir before reheating.

Overall, this roasted cauliflower and zucchini dip recipe is quite versatile in terms of make-ahead and storage options. Just be sure to store it properly and follow our reheating tips for optimal results. And remember, dips like these are meant to be enjoyed with good company and plenty of chips or veggies – so don’t hesitate to whip up a double batch!

Tips for Perfect Results

 Looking for a gluten-free dip option? Look no further.
Looking for a gluten-free dip option? Look no further.

Roasting vegetables for dips can be a bit tricky, as it’s essential to achieve that perfectly charred, caramelized flavor without burning them. Fear not, my friends, for I have some tips and tricks up my sleeve to help you achieve perfect results every time you make this roasted cauliflower and zucchini dip. Here’s what you need to know:

1. Cut the Vegetables Evenly

Make sure to cut both the cauliflower and zucchini into evenly-sized pieces to ensure they cook evenly. The smaller the pieces, the quicker they will cook, so keep that in mind if you’re short on time.

2. Use High Heat

To get that nice roasted flavor and texture, it’s important to roast the veggies at a high temperature- around 425-450 degrees Fahrenheit.

3. Dry Them Well

Make sure your veggies are as dry as possible before roasting them; otherwise, they’ll steam rather than roast. Pat the veggies dry with a kitchen towel or paper towel before popping them into the oven.

4. Don’t Overcrowd Your Pan

You want plenty of space between each veggie piece when roasting so that they can roast evenly on all sides. If you overcrowd your pan, they will steam rather than roast and won’t develop that delicious charred flavor.

5. Add Some Spice

Amp up the flavor of your roasted vegetables by seasoning them with spices such as cumin, ginger, or five-spice powder. A pinch of cayenne pepper will add a nice kick of heat too!

6. Experiment With Different Olive Oils

Try using different kinds of olive oil such as extra-virgin or avocado oil, depending on your preference for taste and health benefits.

7. Keep an Eye on Them

Roasting time will depend on your oven and oven temperature variability, so keep an eye on your veggies while they roast in case they start burning or turning too dark too soon.

Follow these tips and enjoy every scoop of this delicious Roasted Cauliflower & Zucchini Dip (Hummus-Esque) Recipe!

Bottom Line

This roasted cauliflower and zucchini dip recipe is a true game-changer for anyone looking for a low-carb, gluten-free, keto hummus alternative. It’s versatile, healthy, and packed with flavor. I hope this recipe encourages you to try new ingredients and broaden your culinary horizons. Trust me; it’s worth it. Make this roasted cauliflower and zucchini dip once, and it will become a permanent staple in your kitchen. You won’t regret it!

Roasted Cauliflower & Zucchini Dip (Hummus-Esque)

Roasted Cauliflower & Zucchini Dip (Hummus-Esque) Recipe

I wanted something super low fat/cal and was craving hummus, so I came up with this dip. I like it quite a bit. Tell me what you think 😉
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Prep Time 10 mins
Cook Time 35 mins
Course Appetizer
Cuisine Mediterranean
Servings 2 cups
Calories 165.3 kcal


  • 1 head cauliflower, chopped
  • 2 small zucchini, sliced 1/2 in thick
  • 4 garlic cloves
  • 2 tablespoons red onions, minced
  • 1 tablespoon parsley, minced
  • 1 lemon, juice and zest
  • 1/2 teaspoon five-spice powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon coriander
  • 1/8 teaspoon ginger
  • 1 dash cayenne
  • 2 tablespoons fat free Greek yogurt
  • 2 teaspoons sesame oil
  • water
  • salt and pepper


  • Preheat oven to 500. Arrange chopped cauliflower in a single layer on a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast for 25-30 minutes, stirring every 7-10 minutes until tender and beginning to brown deeply.
  • Arrange zucchini slices in a single layer in a sheet pan that has been lightly sprayed with nonstick spray. Season with salt and pepper. Roast 10 minutes, flipping once after 5 minutes.
  • Allow veggies to cool slightly, then add to a blender or food processor with the remaining ingredients. Blend until smooth, adding small amounts of water as needed to reach the desired consistency. You should not need more than a couple tablespoons. Taste and adjust seasoning with salt, pepper, or additional lemon juice or cayenne.

Add Your Own Notes


Serving: 958gCalories: 165.3kcalCarbohydrates: 25.4gProtein: 8.9gFat: 5.9gSaturated Fat: 1gCholesterol: 0.3mgSodium: 112.8mgFiber: 8.3gSugar: 11g
Keyword < 60 Mins, Cauliflower, Easy, Vegetable
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