I had a version of this dip at a restaurant in Istanbul where the waiter brought a bowl of something smoky and creamy with warm bread and did not tell me what was in it until I asked. Grilled zucchini and eggplant blended with tahini. This recipe grills both vegetables until they have char marks and are soft inside, then blends them with tahini, lemon juice, garlic, and fresh parsley.
It is richer than a regular grilled vegetable dip, creamy and thick enough to scoop. The lemon juice and garlic sharpen the smoky vegetables. Served with pita, crackers, or raw vegetables, it disappears fast.
Tips for Making Grilled Vegetable Tahini Dip
Grill until properly charred
Brush zucchini lengthwise slices and eggplant rounds with olive oil, season, and grill four to five minutes per side. You want visible grill marks and soft flesh. 
Under-grilled vegetables blend into a raw-tasting dip. The char is where the smoky flavour comes from.
Blend until smooth
Let the grilled vegetables cool slightly before adding to the food processor with the tahini, lemon juice, garlic, and parsley.
Process until the dip is smooth and creamy. Scrape the sides down and blend again. A chunky dip is fine if you prefer texture, but the tahini integrates better when blended smooth.
Grilled Zucchini, Eggplant, and Tahini Dip
- Total Time: 25 minutes
- Yield: 8 to 12 servings 1x
- Diet: Vegan
Description
Grilled summer squashes make a bold, hearty dip with a zip of tahini. Perfectly served with pita for an appetizer or packable lunch.
Ingredients
- 2 medium zucchinis, sliced lengthwise
- 1 large eggplant, sliced into rounds
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat grill to medium-high heat.
- Brush zucchini and eggplant slices with olive oil and season with salt and pepper.
- Grill the vegetables for about 4-5 minutes on each side until tender and grill marks appear.
- Remove from grill and let cool slightly.
- In a food processor, combine grilled vegetables, tahini, lemon juice, garlic, and parsley.
- Blend until smooth and creamy.
- Adjust seasoning with salt and pepper as needed.
- Serve the dip with pita, crackers, or fresh vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 3
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 4
- Protein: 3
Frequently Asked Questions
Can I roast the vegetables instead of grilling?
Yes. Roast at 425°F (218°C) for 25-30 minutes until soft and browned. The flavour is slightly different. Grilling gives a smokier taste. Roasting gives a sweeter, more caramelised result.
How long does this dip keep?
Up to four days in an airtight container in the fridge. The flavour improves after a day as the tahini and garlic meld. Stir before serving.
What can I substitute for tahini?
There is no real substitute that tastes the same. If you cannot use tahini, try cashew butter blended with a teaspoon of sesame oil. The texture will be similar but the flavour is different.
