Zucchini Baba Ghanoush
All of the sweetness, tartness and smoky flavors of the eggplant version but made with zucchini!
Ingredients:
3 medium zucchinis, halved
2 cloves garlic, peeled
2 tbsp tahini
Juice of 1 lemon
1 tbsp olive oil, plus extra for drizzling
2 tbsp plain yogurt
½ tsp salt
2 tbsp toasted pine nuts (for garnish)
Fresh parsley, chopped (for garnish)
Veggies and pita chips for serving
Directions:
1) Air Fry the Zucchini: Cut the zucchinis in half and drizzle with a little olive oil. Air fry at 375°F (190°C) for about 15 minutes until soft and slightly charred.
2) Blend the Ingredients: Once the zucchini is soft, chop it up and add it to a food processor with garlic, tahini, lemon juice, olive oil, plain yogurt, and salt.
3 )Blend Until Smooth: Pulse until well combined but not completely puréed—you want a slightly textured dip.
4) Transfer the dip to a serving dish and drizzle with olive oil, top with toasted pine nuts and fresh parsley. Serve with veggies and pita chips for dipping.
