This recipe will help knock back your zuke supply. If you’ve ever had a zucchini plant, you know that this can happen:
You blink and you’re inundated. I’ve tried making zucchini chips, zucchini bread, zucchini muffins, grilled zucchini, zucchini moussaka, squash blossoms, zucchini fries… Once those squash plants start producing I’m always looking for an easy recipe. Zucchini baba ghanoush is a great complement to the other recipes because it doesn’t involve any indoor cooking (which I avoid in the summer since we don’t have A/C).
Zucchini is very watery, so I made sure to grill it first so that the spread wouldn’t be too liquidy. We grill on our patio every day or two in the summer, so after doing our usual elk or burger on the grill, I threw on thick slices of zucchini to cook over the charcoal embers while we ate. I refrigerated the slices until I had time to make my spread. Pre-cooking the zucchini also gave it time to “sweat” out more of its moisture.
Zucchini baba ghanouj / Zucchini hummus
– 1.5 large zucchini, sliced and grilled until soft with char marks (or 2 medium zucchini)
– 1/2 lemon, juiced
– 2 cloves garlic (if using a blender, crush or mince the garlic first so you don’t end up with chunks)
– 1/4 cup quality olive oil (or light nut oil, like walnut oil), or more to taste
– 1-2 tbsp tahini
– salt, to taste
– paprika and cumin to taste
In a blender or food processor, combine zucchini, lemon juice, garlic, olive oil, and tahini and blend until smooth. For a richer, smoother spread, add more oil. Add salt, paprika, cumin, and additional lemon juice to taste.
This is a mild, cool spread with a beautiful creamy texture. I enjoy mine with pita, toasted bagel, raw veg, and other savory foods on hand. It would be a fantastic appetizer for guests… I’m going to keep plotting how to get rid of my zucchini… If you have suggestions, leave them below!