Elevate your palate with this unique Zucchini Baba Ganoush, a departure from the traditional. Grilled zucchinis form a creamy base, complemented by garlic, tahini, lemon, and cumin. Greek yogurt adds luxury, fresh dill imparts herbal brightness, toasted pine nuts bring crunch, and crumbled feta provides a burst of tang. Sprinkled with dill, it’s a Mediterranean-inspired masterpiece, perfect for dipping warm pita or accompanying vegetables—a flavorful twist on the classic baba ganoush.
Zucchini Baba Ganoush Ingredients:
- Zucchinis: Grilled for a smoky and tender base.
- Garlic: Minced for robust, savory flavor.
- Tahini: Adds creaminess and nutty undertones.
- Lemon Juice: Provides zesty freshness.
- Olive Oil: Enhances creaminess and richness.
- Ground Cumin: Adds warm, earthy depth.
- Greek Yogurt (Optional): Elevates creaminess.
- Fresh Dill: Introduces herbal brightness.
- Toasted Pine Nuts: Provides a satisfying crunch.
- Feta Cheese: Contributes salty tang for complexity.
- Pita Bread: A warm, flavorful accompaniment.
Recipe Tips and FAQs:
Can I bake or sauté the zucchini for this Zucchini Baba Ganoush recipe?
Absolutely! You can modify the Zucchini Baba Ganoush recipe by baking or sautéing the zucchinis. For baking, coat zucchini slices in olive oil and roast until tender. If sautéing, cook slices in a pan until they’re tender and lightly browned. Both methods add a unique flavor, providing flexibility based on your kitchen setup or preference. Adjust the cooking time to achieve the desired tenderness and enjoy your twist on Zucchini Baba Ganoush!
Can I use dried dill instead of fresh for this Zucchini Baba Ganoush recipe?
Yes, you can substitute dried dill for fresh in the Zucchini Baba Ganoush recipe. Keep in mind that dried herbs are more concentrated than fresh ones, so you’ll need less. Start with about half the amount of dried dill called for in the recipe, then adjust to taste. Dried dill will still impart a delightful herbal flavor to the dish, enhancing its overall profile.
What are some serving suggestions besides pita bread for this Zucchini Baba Ganoush recipe?
Zucchini Baba Ganoush is a versatile dip that goes beyond pita bread. Pair it with fresh veggie sticks, crackers, or tortilla chips for varied textures. Spread it on crostini, flatbread, or use as a sandwich spread. Get creative with salads, wraps, or include it in a Mediterranean mezze platter for a delightful mix of flavors. Its adaptability ensures a perfect match for any occasion.
What’s the best way to toast pine nuts?
For ideal toasted pine nuts, heat a dry skillet over medium heat, stirring frequently until light golden brown (3-5 minutes). Immediately remove from heat, transfer to a cool plate, and let them cool before use. Enjoy the enhanced nutty flavor and delightful crunch in your recipes.
How do I store leftover Zucchini Baba Ganoush?
To store leftover Zucchini Baba Ganoush, cool it, transfer to an airtight container, and refrigerate for 3-4 days. Avoid freezing. Consider drizzling olive oil on the surface for added protection against drying. Stir before serving refrigerated portions for consistent texture. Enjoy the dip’s flavors over multiple days with these simple storage steps.
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Zucchini Baba Ganoush
Equipment
Ingredients
- 4 medium-sized zucchinis sliced
- 4 cloves garlic roughly chopped
- 3 tbsp tahini
- 4 tbsp lemon juice
- 3 tbsp olive oil
- 1 tsp ground cumin
- Salt and black pepper to taste
- 2 tbsp Greek yogurt or plant-based yogurt (optional, for creaminess)
- 2 tbsp fresh dill finely chopped, save some for garnishing
- 1/4 cup pine nuts toasted
- 1/2 cup feta cheese crumbled
- pita bread for serving
Instructions
- Preheat your grill or grill pan.
- Lightly brush zucchini slices with olive oil and grill them until they have grill marks and are tender (3-4 minutes per side).4 medium-sized zucchinis
- Allow the grilled zucchini to cool for a few minutes. Chop the grilled zucchini into smaller pieces.
- In a food processor, combine the grilled zucchini, minced garlic, dill, tahini, lemon juice, olive oil, yogurt if you are using it, cumin, salt, and black pepper. Blend until smooth.4 cloves garlic, 3 tbsp tahini, 4 tbsp lemon juice, 3 tbsp olive oil, 1 tsp ground cumin, Salt and black pepper to taste, 2 tbsp Greek yogurt or plant-based yogurt, 2 tbsp fresh dill
- Taste the Zucchini Baba Ganoush and adjust the seasoning according to your preference. Add more salt, pepper, or lemon juice if needed.
- Fold in toasted pine nuts for a delightful crunch.1/4 cup pine nuts
- Transfer the Zucchini Baba Ganoush to a serving bowl. Sprinkle crumbled feta cheese on top. Drizzle with a bit of olive oil and sprinkle with fresh chopped dill.1/2 cup feta cheese
- Serve the Zucchini Baba Ganoush with warm pita bread, fresh veggies, or crackers.
Video
@cookinglikekate Zucchini Baba Ganoush – Full recipe at cookinglikekate.com
♬ Aesthetic – Tollan Kim
Nutrition
Disclaimer: I am a health and wellness coach with a degree in health science from Arizona State University. However, I am not a doctor or registered dietitian. Any information or advice provided on this website is not intended to replace professional medical advice. Please consult with your healthcare provider before making any dietary or lifestyle changes, especially if you have a medical condition. The information provided on this website is for educational and informational purposes only and should not be taken as professional medical advice or a substitute for it.
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