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Zucchini Baba Ganoush

zucchini babaganoush

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.

  • Duration
  • Cook Time
  • Prep Time
  • about 1 cup ServingsServings


  • 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


1. 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.

2. 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.