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.
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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!
There are many dipping possibilities available for this baba ganoush. Here are just a few suggestions:
- Slices of crisp cucumber
- Ripe cherry tomatoes
- Carrot coins
- Sticks of celery
- Radishes in all different colors
- Crunchy chips (Kettle Brand Jalapeño Chips pictured here)
The Kettle Brand Jalapeño Chips bring some nice additional heat to the party, but if you can’t find them, the regular Kettle Brand Sea Salt Chips also pair really well. This Charred Zucchini Baba Ganoush is very smooth and creamy, so the natural kettle chips provide some welcomed contrasting crunch.
Charred Zucchini Baba Ganoush Recipe
Ingredients
For the baba ganoush:
- 1 zucchini
- 1/2 avocado, pit and peel removed
- 1/4 cup tahini
- 1/4 teaspoon ground cumin, preferably toasted and freshly ground
- Small pinch of cayenne pepper
- Kosher salt
- 1/4 cup fresh lemon juice
- 1 tablespoons olive oil
For the topping (optional):
- 1 tablespoon olive oil
- 2 tablespoons pine nuts
- 1 teaspoon fresh lemon juice
- Kosher salt
- Small pinch of crushed red pepper flakes
- Za’atar, for sprinkling
- Kettle Brand Jalapeño Chips, for serving
- Cucumber slices, tomatoes, carrot coins and radishes, for serving
Instructions
- Place zucchini on a foil-lined baking sheet, and broil on high until well-charred, turning occasionally (about 30 minutes). Once cool enough to handle, remove and discard the charred skin. Place zucchini in a strainer over a small bowl, and let drain for 20 minutes.
- Add zucchini, avocado, tahini, cumin, cayenne and 1/2 teaspoon kosher salt to a food processor (I like to use this small one), pulsing a few times to combine. Add the lemon juice and olive oil, and blitz until smooth. Season to taste with additional salt.
- Warm oil in a small frying pan over medium-low heat. Add the pine nuts, and cook until golden brown (3 – 5 minutes). Take the pan off the heat, then stir in lemon juice and a small pinch of each kosher salt and crushed red pepper flakes.
- To serve, spoon the baba ganoush in a medium bowl, then top with pine nuts (with oil) and a sprinkling of za’atar. Place baba ganoush on a large plate surrounded by fruits, veggies and chips.
This post was written in partnership with Kettle Brand Chips. All thoughts, opinions and recipes are my own. Connect with Kettle Brand Chips on Facebook, Instagram and Twitter.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Sarah @ Snixy Kitchen says
Yess! I’ve got SO MUCH zucchini in my fridge right now from my mom’s garden – I love baba ganoush, so this is the perfect way to use it up! Plus: I’m a snackaholic, so I’m all about those chips!
Brandon Matzek says
Thanks Sarah!! Haha yes, I must admit that all these recent zucchini recipes were developed, because I had drawer full of zucchini in the fridge.
Yael @ Nosherium says
Brandon, I love this! Last year I learned how to cook eggplant, only to finally confirm that I am allergic to it. I suspected that zucchini would work for a lot of things, but now I have your confirmation! Hurrah!
Brandon Matzek says
Oh no!! Sorry to hear about the allergy. Well at least you’ve got a baba ganoush substitute available now. Let me know if you try it! Thanks Yael 🙂
mary says
how large are the zucchini and avocado??
Brandon Matzek says
You’ll want to use a large-ish zucchini. The one I used was around 12 ounces. Avocado is regular-sized – Haas. Enjoy!!
gerry @ foodness gracious says
Killer recipe and Kettle chips are the best!! Now I want to hit up my fav Lebanese place for dinner 🙂
Brandon Matzek says
Haha thanks Gerry!!
Alanna says
Oh man, that looks TOO divine, especially with those chipsssss. GENIUS! Can’t wait to make this!
Brandon Matzek says
Thanks Alanna!!
Jennifer Farley says
This sounds so flavorful!
Brandon Matzek says
Thanks Jen!
naomi says
This is my fav dip! Bookmarked ot try your version.
Brandon Matzek says
Excellent! Thanks Naomi. I like to make Baba Ganoush from time-to-time to give hummus a little break 🙂
Megan {Country Cleaver} says
I’ve been searching for healthy snacks – and this is totally on point!
Brandon Matzek says
Thanks Megan! Yeah this dip is definitely healthy and tasty.
Brenda @ a farmgirl's dabbles says
I’m going through so much zucchini right now, love it! And this looks like a wonderful dish to try next!
Brandon Matzek says
Thanks Brenda!