Zuke Ghanouj

Put your zucchini bumper to new use with this variation on the Middle Eastern dip baba ghanouj.

by Judith Hausman
Zucc-ghanouj, variation on baba ghanouj using zucchinis
Photo by Judith Hausman

Grill or roast the zucchini before mixing it into this recipe to extract some of the water out of the squash. The oil in tahini [sesame paste] will bind the zucchini and tighten the zucchini mixture.

Yield: 2 cups


  • 3 large (or one huge) zucchini, sliced or coarsely chopped
  • 1/4 to 1/2 cup fresh chopped parsley, cilantro, basil, or mint or any combination thereof, to taste¬†
  • 4 roasted or 2 fresh garlic cloves
  • 3 T. tahini
  • 1/2 tsp. cumin
  • salt and pepper, to taste
  • juice of 1/2 lemon
  • 2 to 4 T. olive oil

Grill or roast the unpeeled zucchini in chunks or slices. Let cool briefly. Chop the herbs and garlic in a food processor; then add zucchini and remaining ingredients and pulse to form a thick paste. Adjust lemon and olive oil to achieve desired flavor and consistency.

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