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Charred Zucchini Baba Ganoush + Kettle Chips

Charred Zucchini Baba Ganoush Recipe

Inspired by this book.
Servings 4 servings
Author Brandon Matzek


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


  1. 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.
  2. 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.
  3. 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.
  4. 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.