Zucchini Babaghanouj

Name: Zucchini Babaghanouj
Prep time: 20 min
Total time: 1 h
Yield: 6 servings
Ingredients: 5 medium zucchini (about 2 1/2 pounds); 1 small clove garlic, minced (1/2 teaspoon); 2 tablespoons tahini; 1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving; Coarse salt and freshly ground pepper; 1/4 cup extra-virgin olive oil, plus more for serving

Zucchini gives a different spin to this Mediterranean dip traditionally made with eggplant. Serve the dip as part of a mezze platter, alongside pita, crudite and olives.

1 hour 20 mins 6

Total Time Prep Servings

Ingredients

5 medium zucchini (about 2 1/2 pounds)
1 small clove garlic, minced (1/2 teaspoon)
2 tablespoons tahini
1 teaspoon lemon zest plus 1 tablespoon juice, plus more zest for serving
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving

Directions

1. Broil zucchini about 6 inches from heat source, turning occasionally, until completely blackened, 25 to 30 minutes. Scoop out flesh (discard skins), and drain over a fine mesh sieve, pressing to release liquid, about 10 minutes. Pulse flesh in food processor with garlic, tahini, lemon zest and juice, and 3/4 teaspoon salt. Season with pepper. With machine running, slowly stream in oil. Cover and refrigerate until cold, at least 30 minutes and up to 1 day. Serve, drizzled with oil and sprinkled with more zest and freshly ground pepper.

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Reviews

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ramles

26 AUG, 2016

Made this yesterday. We are harvesting 3-4 zucchini every day so this recipe caught my eye. It didn't disappoint. Served it drizzled with oil, zaatar, and fresh mince rosemary. Warmed some pitas and used them to dip. SO good.
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