This recipe is adapted from one I found in the Wall Street Journal from the Israeli chef at Zahav. Perfect addition or change over from the Hummus and salatim you might serve on Shabbat. I like zucchini but am often at a loss for recipes to use the bounty I find in Summer, so I was so excited to try this and was even more excited by the results.
Zucchini Baba Ganoush
Servings
Ingredients
- 2 large zucchini halved lengthwise
- 2 tablespoons olive oil
- 1/2 tablespoon kosher salt
- 1 small clove garlic
- 1 lemon juiced
- 1/2 cup tahini
- 1/4 cup water
Instructions
- Preheat oven to 450 degrees. Toss zucchini with 1 tablespoons olive oil and kosher salt. Roast zucchini cut-side up on a baking sheet until golden brown and tender, 10-15 minutes. Remove and let cool.
- Roughly chop zucchini. Add half of zucchini and remaining ingredients to a blender or food processor and purée until smooth. To serve, top baba ganoush with remaining zucchini and a sprinkle of salt if desired.
Nice eye, I did use a yellow zucchini – have you seen the ones with the green tops? I have used green zucchini before too, it doesn’t look much more green. Yellow squash might work, but I find it a bit more watery, so I would go with zucchini.
Looks like yellow squash in picture and the color of the dip does not come out green but recipe calls for zucchini…which do you use?
100% sesame, I guess that is the paste, not the dip.
looks great! what type of tehini do i use? the paste or the ready dip?
Great recipe. My husband cannot eat eggplant and this is just as delicious as eggplant baba ganoush.
I am so thankful for this because I have loved baba ganoush but having some issues with eggplant recently. Terrific substitute for me.