Zuchinni Baba Ganoush

July 1, 2021

Zucchini Baba Ganoush

This is one of those amazingly simple recipes with delightful complex flavors. Perhaps you could serve it alongside of this sourdough gluten free bread?


  • 5 medium zucchini
  • 3 heaping tablespoons of tahini
  • A splash or two of olive oil
  • Juice from two lemons
  • Zest from 1 lemon
  • 1 teaspoon of smoked paprika
  • A clove of garlic and handful of mint (otional)
  • Sea Salt
  • Water to thin if needed


Broil zucchini whole on a rack in the middle of your oven for 45-60 minutes, or until they begin to collapse. Turn with tongs every 15 mins.

Allow to cool completely

Scrape flesh out of skins and into a colander, sprinkle with salt and allow to drain over a bowl.

In your food processor combine the remaining ingredients, withholding water until you see if it is needed to thin the dip.  Add drained zucchini and pulse until blended. 


  •  A handful of Pine Nuts
  • 1 tablespoon of Vegan Butter

In a small skillet toast pine nuts over medium heat, add vegan butter and toss to coat. Use as a topping over the Baba ganoush


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