A rainbow made edible, this plate of rich and creamy Charred Zucchini Baba Ganoush surrounded by colorful fruits, veggies and chips tastes just as good as it looks.
So far, I’ve been all about zucchini this summer. In this baba ganoush recipe, I’ve charred the summer squash under the broiler until jet black and crackling all around. Seriously, it’s going to come out of the oven looking like a log of charcoal. Don’t worry though! Hidden beneath the hideous exterior is a mess of tender squash infused with the flavor of blackened char. After a brief drain, the zucchini is blitzed with tahini, lemon, olive oil, garlic, cumin, cayenne and avocado. The finished dip is bright and smoky with pleasant grassy note from the zucchini and avocado.
To amp up flavors even more, I’ve topped this Charred Zucchini Baba Ganoush with an aromatic mix of fried pine nuts and za’atar. The topping is optional, because this dip is seriously tasty on its own, but the option is there if you want to add some contrasting texture and flavor. Continue reading for the recipe plus pairing ideas!