Mama Ghanoush
A surprisingly delicious appetizer spread/dip based on traditional Baba Ghanoush. Mama Ghanoush uses zucchini rather than eggplant as the main ingredient.
Ingredients
- 2 medium/large zucchini (about 1-1/2 to 2 lbs., washed and unpeeled )
- ¼ cup tahini (well-stirred)
- ½ tsp. ground cumin (optional)
- ½ tsp. Kosher salt (or to taste)
- 1 large lemon (juiced)
- 1-2 medium cloves of garlic (coarsely chopped)
- 1 Tbsp. olive oil (extra-virgin, plus more for drizzling on top)
Instructions
- Wash each zucchini and pat dry. Slice in half lengthwise, or, leave whole. Lightly oil the zucchini's surface.
- Place zucchini directly on the heated grill grates. Grill, turning from time to time, until softened and lightly charred. Grilling can be done on the stove top using a grill pan, or broiled in the oven, but, turn every so often so they cook evenly.(I used a stove top grill pan.)
- Remove zucchini from heat and allow to cool. Slice off the top and the bottom off each zucchini and cut them into large chunks.
- In a small mixing bowl combine tahini, cumin, salt, garlic, lemon juice, and olive oil until well-blended.
- Place grilled zucchini chunks and tahini mixture in a blender or food processor and blend until smooth. Adjust seasonings, if necessary.
- Transfer to a serving bowl and drizzle additional olive oil on the top.
- Garnish with toasted pine nuts, additional ground cumin, chopped parsley, or za'atar, if desired.
- Serve with an assortment of fresh vegetable sticks, pita bread triangles, pita chips, or crackers.
Tried this recipe?Let us know how it was!