Zucchini Baba Ganoush
Recipe from Janelle Hama, shared with us by CSA member Erika, who says it’s fantastic
Notes from the author: “This smooth and flavorful dip is perfect with fresh pita or veggies and can be served warm or cold.” If you don’t like tahini, consider this dip instead.
Ingredients
3 large zucchini
2 tablespoons olive oil plus extra for garnish
1½ teaspoons salt or to taste
¼ cup tahini
¼ cup lemon juice
1 clove garlic, crushed
1 tablespoon parsley plus extra for garnish
1 tablespoon fresh mint leaves plus extra for garnish
1 tablespoon sesame seeds toasted – optional, for garnish
Instructions
Keep the zucchini skin on and cut it into small cubes. Toss with olive oil and salt, then spread on a parchment-lined roasting pan. Roast in a preheated 400°F oven until golden brown, about 15-17 minutes. Let cool for 10 minutes.
In a food processor, blend tahini, lemon juice, garlic, mint, parsley, and a pinch of salt for 30 seconds. Add the roasted zucchini and pulse until mostly smooth with some texture.
Transfer to a serving bowl, drizzle with olive oil, and top with fresh herbs and toasted sesame seeds.
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