Charred Zucchini and Tahini Dip | Christopher Kimball’s Milk Street

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Milk Street Recipe

Charred Zucchini and Tahini Dip

35 minutes

Charred Zucchini and Tahini Dip

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.

4 to 6

Servings

Tip

Don’t forget to seed the zucchini. The core, where the seeds are located, is watery and turns mushy and limp with cooking. Use a spoon to scoop and scrape out the core from each zucchini half, creating hollowed-out boats.

35 minutes

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