Bean dip recipes are a dime a dozen, but this one is different! Roasted zucchini, plenty of garlic, and lots of fresh lemon juice make this white bean dip extra delicious.
Easy dip recipes are a favorite of mine. It’s nice to make a quick bean dip when you have a party to go to, or even just to serve as a snack during the week.
Since we can’t eat sesame in our house, hummus is out of the question. Thank goodness it’s easy to make your own sesame free hummus as well as many other dip recipes.
This roasted zucchini bean dip is a good choice in the summertime, when you might have a lot of extra zucchini around. Roasting the zucchini and then blending it with the beans gives this dip a nice texture as well as some extra flavor.
Ingredient Notes
- White Beans – You can use any canned white beans that you have on hand. Try Great Northern, Navy, or Cannellini beans.
- Zucchini – You will want to use smaller zucchini – not giant ones that you find in your garden at the end of the summer.
- Garlic – Fresh garlic will give this dip the best flavor.
Step by Step Instructions
- Roast the zucchini at 400 degrees F for about 20 minutes. Set aside to cool.
- Place the zucchini, beans, garlic, lemon juice, olive oil, salt, and pepper in the food processor.
- Process on high speed until smooth.
- Serve with chips or crackers. Enjoy!
Serving Suggestions
Serve this dip with:
- tortilla chips
- potato chips
- gluten free crackers
- fresh vegetables like peppers, carrots, or cucumbers
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Recipe
Roasted Zucchini White Bean Dip.
Ingredients
Instructions
- Preheat the oven to 400 degrees F. Slice the zucchini in half, and then into slices. Place on a cookie sheet lined with parchment paper, and drizzle with the one tablespoon of olive oil.
- Bake at 400 degrees F for about 20 minutes, or until tender and lightly browned.
- Let the zucchini cool, then place into a food processor along with all the other ingredients.
- Process on high speed until smooth and creamy. Add more salt if desired.
- Serve with tortilla chips, gluten free crackers, or fresh vegetables.
Jasson
Very nice recipe chef 👍👌👏. Thank you for your effort 🌞😎
Peg
Interesting timing. I made salad dressing with white beans just today. I’ll add the zucchini next time and hope it works without the oil.
Thanks, Kelly!
Lisa
has anyone ever made this without the fresh parsley? i want to make this for this afternoon, but don’t have the parsley
Kelly Roenicke
I’ve never tried that, but you could spice it up with another herb or spices!