Smoky baba ghanoush is a twist on the classic baba ghanoush and a perfect way to use up summer's zucchini harvest. Charred zucchini is blended with creamy tahini, garlic and warm spices, then finished with fresh herbs and a generous drizzle of olive oil.
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About This Recipe
If you love classic eggplant baba ghanoush but find yourself with more zucchini then you know what to do with, this smoky zucchini baba ghanoush is a must-make!
Once charred, the tender zucchini flesh is gently mixed with creamy tahini, bright lemon zest and juice and warm spices. The combination is creamy, savory, slightly smoky and bright
I love serving this with roughly torn pieces of warm pita bread or as part of a Mediterranean spread alongside fresh vegetables and other dips like tzatziki and homemade hummus.
📋 Ingredients
- Zucchini: This is a great recipe to use up a large summer zucchini or several smaller ones. Larger zucchini can contain more moisture, so be sure to drain the cooked flesh before blending.
- Tahini: Tahini is a paste made from ground sesame seeds and can usually be found near the peanut butter or in the international aisle of grocery stores. It’s creamy, rich and nutty and gives the dip its signature creamy texture.
- Spices: Paprika, cumin and coriander add warmth, earthiness and another layer of smoky flavor without overpowering the zucchini.
- Lemon: Both the lemon zest and juice are added to the baba ghanoush. Use a microplane to zest the peel of the lemon.
- Fresh Herbs: Parsley, mint or a combination of both adds freshness and really wakes up the smoky flavors.
- Pistachios: These are optional, but highly recommended. The buttery crunch of pistachios works so well with the creamy zucchini.
🍋 Substitutions and Variations
- Cooking the Zucchini: There are a few ways to cook the zucchini for the baba ghanoush.
- Grill: Use a charcoal or gas grill for a deep smoky flavor.
- Broil: Place the zucchini under the broiler until charred on the outside.
- Skillet: Sear the zucchini until charred on the outside and tender in the center. Cover the pan as needed.
- Nut Toppings: Substitute the pistachios with toasted pine nuts or toasted slivered almonds.
- Layer with other Dips: Spread the zucchini dip over hummus and drizzle with olive oil and fresh herbs.
- Add Feta: Garnish with crumbled feta cheese for a salty and creamy addition.
⏲️ Instructions
Roast the zucchini. Place the zucchini on a foil lined baking sheet and roast at 425 degrees Fahrenheit until the flesh is very soft, about 20-25 minutes. Let cool for a few minutes.
Make the Dip. Add the zucchini flesh to a food processor with the tahini, garlic, lemon zest, lemon juice and spices and pulse until just mixed together with some texture. Taste and adjust, if needed.
📍 Recipe Tips
- Drain the Zucchini: Zucchini can release quite a bit of water as it cooks, especially larger zucchini. After removing the flesh, drain it in a fine mesh strainer for a few minutes before blending.
- Don't Over Mix: Keep some of the texture of the dip and only pulse a few times until the dip is just blended.
- No Food Processor? Mash the tender zucchini flesh with a fork, then stir in the tahini, lemon, grated garlic and spices.
- What About the Zucchini Peel? For young tender zucchini, you can leave some of the peel on. For larger zucchini with a tougher skin, I recommend removing the flesh for the dip and discarding the tougher skin.
- Storage: Will keep in an airtight container in the fridge for up to 5 days.
Serving Suggestions
Serve the zucchini baba ghanoush as part of a colorful Mediterranean spread:
- Warm Pita Bread
- Whipped Feta with Olives
- Mediterranean Charcuterie Board
- Saffron Chicken Kabobs
- Grilled Lamb Chops with Mint and Yogurt
More Delicious Dip Recipes
Smoky Zucchini Baba Ghanoush
LittleFerraroKitchen.com
Ingredients
- 1 ½- 2 pounds zucchini
- ¼ cup tahini
- 2 garlic cloves grated
- 1 lemon zested and juiced
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ¾ teaspoon kosher salt plus more to taste
- Freshly ground black pepper
Garnish
- 2 tablespoons toasted pistachios roughly chopped
- 2 tablespoons chopped fresh mint
- 2 tablespoon chopped parsley
- Smoked paprika or Aleppo pepper
- Extra virgin olive oil
- Lemon zest
Instructions
- Pre-heat the oven to 425° Fahrenheit
- Roast the zucchini. Place the zucchini on a foil lined baking sheet and roast until the skin is charred and the flesh is very soft, about 20-25 minutes. Let cool for a few minutes.
- Scoop the Flesh. Once cool enough to handle, use a spoon to scoop the flesh of the zucchini. If the zucchini is watery, place the zucchini flesh in a fine-mesh strainer for 5 minutes to drain.
- Make the Dip. Add the zucchini to a food processor with the tahini, garlic, lemon zest, lemon juice and spices and pulse until just mixed together with some texture. Taste and adjust, if needed.
- Arrange and Serve. Spoon the creamy dip onto a serving plate, making swoops with the back of a spoon. Finish with toasted pistachios, mint, parsley, smoked paprika or Aleppo pepper, lemon zest, and a generous drizzle of olive oil.
Notes
- Drain excess moisture from the cooked zucchini before blending for the best texture.
- Pulse just until combined; over-processing can make the dip too thin.
- Grilling the zucchini adds the most smoky flavor, but roasting works well too.
- Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Helen Shapiro says
Does it freeze ok please?
Samantha Ferraro says
Hello Helen, we have never frozen our Baba and would not suggest it as it may turn out watery when thawed. Happy New Year, Samantha.
jp says
like this one. I toast some cumin seeds and add them too
Samantha Ferraro says
Fantastic idea. Thank you Sam
Erin says
This recipe was amazing!!! I don't have a grill, so I thickly sliced the zucchini, brushed on some olive oil, salt and pepper and roasted in the oven, along with a whole bulb of garlic. threw those in the food processor with the rest of the stuff and TAST-TEEEEE! Thanks for a fab recipe!
Samantha says
That sounds amazing!!! Thank you for sharing Erin!
Esther Lumer says
Sounds wonderful. I have summer squash now in my garden and wonder if they will do.
Also, do U use whole raw Tahini or prepared one ( with water lemon, olive oil etc..) .
The raw Tahini is heavy and hard to blend....
Samantha says
Hi Esther! I think summer squash would would just fine! As far as tahini, I use just plain tahini for this recipe, not the sauce/prepared one. Raw tahini can be hard, i stir with a spoon as best as I can and a good spin in a food processor will help loosen it as well.