A delicious twist on traditional baba ganoush, this recipe substitutes eggplant with roasted zucchinis, resulting in a lighter and refreshing dip packed with flavor.
Ingredients:
- 2 medium zucchinis
- 2 cloves garlic, minced
- 2 tablespoons tahini
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions:
Get the oven ready by heating it up to 400F 200C
Use a fork to make several holes in the zucchinis, then put them on a baking sheet
It will take about 30 minutes of roasting in a hot oven until it is very tender
After letting the zucchinis cool down a bit, peel off the skin and throw it away
To make the sauce, put the roasted zucchini, minced garlic, tahini, lemon juice, olive oil, salt, and pepper in a food processor
Mix until it's smooth
Move the mix to a bowl for serving
Pour more olive oil over the top and sprinkle chopped parsley on top
You can eat it with crackers, pita bread, or fresh vegetables
Have fun!
