I created this because I have a histamine intolerance. This comes and go, but at the moment it’s back. So, I wanted to create a dip that I can enjoy without reacting too, because right now I’m not able to enjoy a lot of store bought dips and spread. This roasted zucchini dip is really delicious on top of my go-to GF loaf, brown rice crackers, mixed through roasted veggies, tossed through a salad or dip some sliced veggie sticks into for a nutritious snack.
Prep Time: 2 minutes
Cook: 15 minutes
Total time: 17 minutes
2 zucchinis, wash and chopped into slices, about 1 cm thick
1/2 white onion, peeled and chopped in half or quarters
1 garlic clove, peeled
1 tbsp extra virgin olive oil for roasting
Pinch of sea salt and pepper
Preheat your oven to 180 °C. Line an oven tray with baking paper.
Place the zucchini, onion and garlic on the an oven tray and drizzle with olive oil, salt and pepper. Place the oven tray in the middle of the oven and roast for 15 minutes.
Once cooked, let the roasted veggies cool slightly. Place veggies into a food processor or blender and process until well combined. Enjoy the dip as it is or pop it into the fridge to cool down before use.