Charred Zucchini Dip with Tahini and Lemon
This velvety, creamy-charred dip is a relative of the better-known baba ghanoush.
- Makes4 to 6 servings
- Cook Time1½ hours
- 6
This velvety dip, called “mutabel al koussa” in Arabic, is a relative of the better-known baba ghanoush that is made with eggplant. Many recipes use only the pulp left over from making stuffed zucchini and sauté it until soft enough to puree. But to bring deep, smoky flavor to the dip, we grill whole zucchini that’s been halved and salted over a live fire until fully tender and well charred, then we blitz it, blistered skins and all, with tahini, garlic, lemon juice and smoked paprika, until silky smooth. On the grill grate, the zucchini doesn’t occupy much space, so there’s plenty of room to cook other foods alongside if you’re up for multitasking on the grill. Alternatively, if you wish to use a broiler and do the charring indoors, see the instructions below. And if you’re serving a crowd, the recipe is easily doubled. Serve at room temperature with warm pita or crackers, or offer it as a side to kabobs or grilled vegetables, meat or seafood of any sort.
Don’t skip the step of salting the zucchini. This process draws out excess moisture, concentrating the zucchini’s mild flavor and gentle sweetness. Also, be sure to let the zucchini cool after grilling. It will release more moisture during this time, resulting in a dip with a thicker, lusher consistency.
Step 1
Sprinkle the cut sides of the zucchini halves with 1 teaspoon salt. Let stand, salted side up, until the zucchini releases some of its moisture, at least 20 minutes, while you prepare the grill.
Step 2
Prepare a charcoal or gas grill. For a charcoal grill, ignite a large chimney of coals, let burn until lightly ashed over, then distribute the coals evenly over one side of the grill bed. Heat the grill, covered, for 5 to 10 minutes, then clean and oil the grate. For a gas grill, turn all burners to high and heat, covered, for 15 minutes, then clean and oil the grate.
Step 3
Pat the zucchini dry with paper towels, then coat on all sides with the oil. Place the halves cut side down (on the hot side of the grill if using charcoal) and cook, uncovered, until well charred on the bottoms, 6 to 8 minutes. Flip and cook, turning as needed, until well charred all over and a skewer inserted into the neck ends meets no resistance (the dense, seed-free top portion of the zucchini is the last area to finish cooking), about 20 minutes. Transfer to a plate and let cool for 10 to 15 minutes.
Step 4
Add the cooled zucchini to a food processor, discarding any liquid on the plate. Add the tahini, lemon juice, garlic, smoked paprika and ½ teaspoon each salt and pepper, then process until smooth, 20 to 30 seconds, scraping the bowl as needed. Taste and season with salt and pepper. Transfer to a serving bowl. Drizzle with additional oil and sprinkle with the pistachios, parsley and sumac.
Step 5
Broiler Version: Follow the recipe to salt the zucchini halves. Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet. Pat the zucchini dry with paper towels, then coat on all sides with the oil. Place the zucchini cut sides up on the prepared rack and broil until charred, 8 to 10 minutes, rotating the baking sheet about halfway through. Flip the zucchini halves and broil until the skin sides are charred and a skewer inserted into the neck ends meets no resistance (the dense, seed-free top portion of the zucchini is the last area to finish cooking), 8 to 10 minutes, rotating the baking sheet about halfway through. Cool on the rack. Continue with the recipe to make and serve the dip.
