For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Ingredients
- 1 lb. small zucchini (about 3), quartered lengthwise
- 3 Tbsp. olive oil, divided
- Kosher salt and pepper
- 1 clove garlic
- 1/4 cup tahini
- 2 Tbsp. fresh lemon juice
- 3 Tbsp. mint leaves, divided
- 1 Tbsp. pine nuts, toasted
Directions
1. Heat grill to medium. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.
2. Transfer zucchini to blender along with garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine. With motor running on low speed, drizzle in remaining 2 tablespoons olive oil and puree until mostly smooth, increasing blender speed if necessary.
3. Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.
Nutritional Information (per serving): About 125 calories, 11.5 g fat (1.5 g saturated), 3 g protein, 145 mg sodium, 4.5 g carbohydrate, 1 g fiber
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