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
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:
- Heat a grill to medium heat.
- 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.
- 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.
- 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.
- In the bowl of a food processor combine zucchini, beans, tahini, lemon juice, garlic, lemon zest, salt, smoked paprika, and cumin. Process until smooth.
- 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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