Charred Zucchini Bean Dip

Charred Zucchini Bean Dip

This nutrient-dense dip is somewhere between a hummus and a zucchini-based baba ganoush. Serve it with warm pita bread or pita chips, fresh veggies, spread on sandwiches, or use as a sauce for Mediterranean inspired-rice bowls or salads.

Makes: about 4 cups

Charred Zucchini Bean Dip

Prep time:

Total time:

Ingredients:
  • 2 pounds zucchini (can be one large overgrown garden zucchini or a few grocery store sized zucchini), prick several times with a fork
  • 1 (15.5-ounce) can white beans, drained and rinsed
  • ¼ cup tahini
  • ¼ cup fresh lemon juice
  • 3 cloves garlic, smashed and peeled
  • 1 teaspoon lemon zest
  • ¾ teaspoon salt
  • ¾ teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • 6 tablespoons olive oil
  • ¼ cup lightly packed parsley leaves and tender stems, roughly chopped, optional

Directions:
  1. Heat a grill to medium heat.
  2. Place zucchini on the grill and cook, turning every 5-10 minutes or until exterior is evenly charred and interior is tender. Larger zucchini will take longer to char and become tender than smaller ones.
  3. Allow to rest for 5 minutes before cutting open and scooping the tender flesh into a fine mesh sieve set over a bowl. Discard charred skins.
  4. Allow zucchini to drain for 10 minutes. Discard drippings. Zucchini can be prepared up to one day in advance and stored refrigerated until ready to use.
  5. In the bowl of a food processor combine zucchini, beans, tahini, lemon juice, garlic, lemon zest, salt, smoked paprika, and cumin. Process until smooth.
  6. With the machine running slowly add the olive oil and continue processing until well blended. Add parsley and blend until mixed. Adjust seasoning to taste.

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