The Sunday Cookbook: Zucchini Baba Ghanoush | Nightshade-Free
Updated: Aug 9
2 large zucchini, or 4 small zucchini
¼ cup tahini
¼ lemon juice
3 cloves of garlic, minced
¼ teaspoon cumin
¼ teaspoon sea salt
2 tablespoons dried parsley
Preheat the oven to 375°F.
Cut the top off of the zucchini, and then slice it in half longways. Lightly rub the cut side of the zucchini in olive oil, and lay the flat side down on a parchment-lined baking sheet. Bake for 25 minutes or until the zucchini becomes lightly browned on the flat side, and easily poked with a fork.
Remove the zucchini from the oven, and let cool until it can be handled.
Using a spoon, scoop out all zucchini, leaving behind just the skin. Add the scooped zucchini flesh to a food processor.
Add all ingredients, from the tahini to the parsley, to a food processor. Pulse the mixture until fully combined, and mostly smooth in texture.
Transfer the mixture to a bowl, and enjoy!