Charred Zucchini Dip with Tahini and Lemon

Ingredients

• 1.5 lb zucchini (halved lengthwise)
• kosher salt (for salting zucchini and to taste)
• 0.25 cup tahini
• 1 clove garlic (minced)
• 2 tbsp lemon juice
• 0.5 tsp smoked paprika
• 1 tbsp extra-virgin olive oil (for drizzling)

Steps

1. 1

   Halve the zucchini lengthwise and sprinkle the cut sides generously with salt. Let sit for at least 15-20 minutes to draw out excess moisture.

2. 2

   Prepare a grill for medium-high heat or preheat a broiler.

3. 3

   Pat the zucchini dry with paper towels to remove the extracted moisture.

4. 4

   Grill the zucchini (or broil) until the flesh is fully tender and the skins are well charred and blistered.

5. 5

   Remove the zucchini from the heat and let them cool completely. This allows them to release more moisture, ensuring a thicker dip.

6. 6

   Place the charred zucchini (including the skins), tahini, minced garlic, lemon juice, and smoked paprika into a food processor.

7. 7

   Blitz the mixture until silky smooth.

8. 8

   Taste and adjust seasoning with additional salt or lemon juice if needed.

9. 9

   Transfer to a serving bowl, drizzle with olive oil, and serve at room temperature with pita or crackers.

Notes

Salting the zucchini is a critical step to concentrate flavor and prevent a watery dip. Letting the zucchini cool after grilling is equally important for the final consistency. For an indoor version, use the broiler to achieve the necessary char.

Nutrition per serving

• appetizer
• dip
• vegetarian
• gluten-free
• grilled
• middle-eastern
• healthy