Zucchini "Baba Ganoush" With Paprika and Olive Oil
Traditional Mediterranean baba ganoush is a creamy, hummus-like dish made from eggplant, but swapping that out for roasted zucchini makes for a great spin on this traditional dish, and a gut-friendly way to enjoy some veggies.
Serve with your favorite type of bread or cracker for an easy-to-make, delightful dip.
Yields: 3 cups
3 each zucchini, split in half
2 tablespoons tahini
2 cloves garlic
2 tablespoons lemon juice
1 cup olive oil
½ teaspoon Spanish paprika
Fresh ground pepper
Method of Preparation:
1. Preheat oven to 400°F.
2. Line a sheet tray with parchment paper and season with salt and pepper. Drizzle with pan with olive oil as desired and lay the zucchini halves cut side down onto the surface. Drizzle olive oil as desired over the zucchini and then place into the oven and roast until very tender and caramelized, about 25 minutes. Allow to cool in the fridge in a colander to allow excess moisture to drain. This process is done best overnight but should be at least 1 hour.
3. Place the zucchini into a food processor along with the tahini, garlic, and lemon juice. Puree and season as needed. With the motor running, slowly pour half a cup of olive oil into the mixture.
4. To serve, place onto a shallow plate and swirl the inside to make a shallow indention. Drizzle with remaining olive oil (as desired) and sprinkle with paprika.
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