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Charred Zucchini and Tahini Dip

Charred Zucchini and Tahini Dip

By Calvin CoxSeptember 17, 2021

Sponsored by Whole Foods Market
  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

This creamy dip, a variation on baba ghanoush, uses zucchini as its base instead of eggplant. The mild, subtle flavor of the summer squash benefits greatly from deep charring (we use the broiler), a dose of garlic and a hit of lemon juice. Once tender and browned, the zucchini is processed with rich, nutty tahini until smooth. If your food processor is small, process in two batches and transfer to a large bowl to combine. The dip can be refrigerated in an airtight container for two to three days and can be eaten warm, chilled or room temperature. We recommend serving with pita chips or warm flatbread.

Tip

Don’t forget to seed the zucchini. The core, where the seeds are located, is watery and turns mushy and limp with cooking. Use a spoon to scoop and scrape out the core from each zucchini half, creating hollowed-out boats.

Ingredients
  • 8

    medium zucchini (4 pounds total), halved lengthwise and seeded

  • ¼

    cup extra-virgin olive oil, plus more to serve

  • Kosher salt and ground black pepper

  • 3

    tablespoons lemon juice

  • 2

    medium garlic cloves, finely grated

  • ⅓

    cup tahini

  • ¼

    teaspoon cayenne pepper, plus more to serve

  • 2

    tablespoons pine nuts, toasted

  • Sweet paprika, to serve

Step 1

Heat the broiler with a rack about 4 inches from the element. Set a wire rack in a broiler-safe rimmed baking sheet.

In a large bowl, toss the zucchini with the oil and 1 teaspoon each salt and pepper. Arrange the zucchini halves cut sides up on the prepared rack.

Broil until charred, 5 to 6 minutes, rotating the baking sheet about halfway through.

Step 2

Flip the zucchini halves cut sides down and broil until tender and the skin sides are charred, 5 to 6 minutes, rotating the baking sheet about halfway through.

Meanwhile, in a small bowl, stir together the lemon juice and garlic; set aside.

Step 3

When the zucchini is done, cool for 5 to 10 minutes. Transfer to the bowl of a food processor.

Add the lemon juice-garlic mixture, the tahini, cayenne, ½ teaspoon salt and ¼ teaspoon black pepper, then process until smooth, 15 to 20 seconds, scraping the bowl as needed.

Taste and season with salt and pepper.

Step 4

Transfer to a shallow serving bowl. Sprinkle with the pine nuts, dust with paprika and cayenne and drizzle with additional oil.

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