Zucchini Baba Ganoush Recipe
A Middle Eastern-style dip made with roasted zucchini, garlic, olive oil, and tahini, offering a fresh twist on the traditional eggplant dish.
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Instructions
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Preheat the oven to 400 F.
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Cut zucchini ends, halve lengthwise, place on a parchment-lined baking sheet, and drizzle with olive oil.
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Roast for 30 minutes until soft.
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Cool zucchini, then scoop out the flesh.
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Puree the zucchini flesh with garlic, tahini, and lemon juice in a food processor until smooth.
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Stir in parsley, salt, pepper, and red pepper flakes if desired.
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Serve with toasted pine nuts and flatbread.
Nutritional Info (per serving)
Calories:
129 kcal
Carbohydrate:
7 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
4 g
Saturated Fat:
1 g
Sodium:
156 mg
Sugar:
3 g
Fat:
11 g
Unsaturated Fat:
0 g