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!
Prep Time: 10 minutes
Cook Time: 30 minutes
Dhundo









