Zucchini Baba Ganoush

Name: Zucchini Baba Ganoush
Yield: 4 servings
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

Serves 4

Recipe from Janelle Hama , shared with us by CSA member Erika, who says it’s fantastic

summer squash

Method

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.

1
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.
2
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.
3
Transfer to a serving bowl, drizzle with olive oil, and top with fresh herbs and toasted sesame seeds.

From the farm's kitchen

View the original recipe