Zucchini Baba Ganoush

By ltrodrigu

Who says baba ganoush has to be made with eggplant? The concentrated sweetness of roasted zucchini works very well in this versatile spread. If you don't have argan oil and black Cyprus sea salt on hand (see sources for purchasing below), you can use olive oil and standard sea salt to garnish this dish.

Ingredients

• 4 large zucchini, halved lengthwise
• 5 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 small clove garlic
• 5 tablespoons lemon juice
• 1 cup tahini
• 1/2 cup water
• Argan oil, for garnish
• Black Cyprus sea salt, for garnish

Details

Servings 4
Adapted from online.wsj.com

Preparation

Step 1

Preheat oven to 450 degrees. Toss zucchini with 2 tablespoons olive oil and kosher salt. Roast zucchini cut-side up on a baking sheet until golden brown and tender, 10-15 minutes. Remove and let cool.

Roughly chop zucchini. Add half of zucchini and remaining ingredients to a blender and purée until smooth. To serve, top baba ganoush with remaining zucchini. Garnish with a drizzle of argan oil and a sprinkle of black Cyprus sea salt.