Zucchini Baba Ghanoush
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Smoky Zucchini Baba Ghanoush

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Author: Samantha Ferraro


  • 4 whole zucchini
  • 1/4 cup tahini
  • 2 garlic cloves chopped
  • 1/2 tsp paprika
  • Pinch of cayenne
  • 1/2 lemon zest and juiced


  • Chopped roasted hazelnuts
  • Fresh mint chopped
  • Pinch of paprika
  • Pinch of zaatar
  • Drizzle of olive oil


  • Using a hot grill (I used our charcoal grill for added smoky flavor), cook the zucchini until all sides are blackened. Use tongs to turn it every so often.
  • Once done, remove and place in a bowl and cover with foil and allow until easy to handle or room temperature. Once done, carefully remove all the outer charred skin, leaving the soft flesh.
  • Add zucchini flesh to food processor along with tahini, garlic, lemon zest and juice and spices and pulse just a few times to mix everything together. Don't over mix or it will get too thin.
  • Once done, pour onto a shallow bowl and garnish with mint, spices, chopped nuts and a good drizzle of olive oil.


Recipe inspired by Plenty Cookbook