Zucchini Baba Ganoush Recipe

If you were growing vegetables in your garden this year, you are probably harvesting the last of them this month. And if you’re like me, you tend to over plant. I am always quite zealous in the spring to grow a lot of everything. Hence this recipe.

I have so many zucchinis that, despite gifting everyone I know with one or two, I have more than I can handle! I have never been a big fan of eggplant, so this recipe is perfect when you want a dip that doesn't require a lot of effort, but packs some wonderful flavour!

I hope you enjoy this as much as I do!

ZUCCHINI BABA GANOUSH

INGREDIENTS:

• 3 zucchini

• 1 clove of garlic

• Salt/pepper

• 2 tbsp tahini

• 1 tbsp lemon juice 

• ¼ cup yogourt

• Olive oil

• Aleppo pepper (I like a little heat to my ganoush!)

• Sumac or paprika to garnish

INSTRUCTIONS:

Grill zucchini on the barbecue, but you can also use your broiler.

Put in a bowl and cover with a towel or plastic wrap to let them cool and steam.

Scoop out the flesh leaving the charred bits.

Put in a bowl and add the rest of the ingredients, except for the sumac/paprika. Salt and pepper to taste.

Sprinkle the sumac or paprika on top to garnish.

Serve with crackers or toasted baguette.

Enjoy!