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Great homemade coffee with James Hoffmann.
This creamy dip, a variation on baba ghanoush, uses zucchini as its base instead of eggplant. The mild, subtle flavor of the summer squash benefits greatly from deep charring (we use the broiler), a dose of garlic and a hit of lemon juice. Once tender and browned, the zucchini is processed with rich, nutty tahini until smooth. If your food processor is small, process in two batches and transfer to a large bowl to combine. The dip can be refrigerated in an airtight container for two to three days and can be eaten warm, chilled or room temperature. We recommend serving with pita chips or warm flatbread.
medium zucchini (4 pounds total), halved lengthwise and seeded
cup extra-virgin olive oil, plus more to serve
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