Zucchini baba ganoush is a creamy Middle Eastern dip made with roasted zucchini, tahini, garlic, fresh herbs and lemon, offering a deliciously creamy texture and rich flavor perfect for pita, mezze or fresh vegetables.
Using tahini in dips is common in Middle Eastern cuisine, and this (kousa) zucchini ganoush reminds me of the more famous baba ganoush made with eggplant, but with its own uniqueness.
Between the two, kousa ganoush is my favorite, the mild sweetness of zucchini just sings to my taste buds. This type of dip is known as mutabal in Arabic, and some people even prefer to make mutable without tahini.
Zucchini is used in many Middle Eastern dishes, there are a couple of other Lebanese zucchini dishes I think you should try, this zucchini and bulgur and zucchini dip without tahini.
Another tahini-based dip I love is Lebanese chard dip, this recipe uses similar ingredients to this one, yet it's amazing how different the flavors are!
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
I like using Lebanese zucchini (gray squash) or green zucchini, both work well, and they can be pan-fried, oven-baked, or even boiled. I prefer oven roasting as the caramelization takes the flavor to another level, IMO.
The rest of the ingredients are simple, tahini, lemon juice, fresh parsley, fresh mint, and salt.
When serving, I always add a swirl of extra virgin olive oil and top with sumac, toasted sesame seeds, and fresh herbs. Toppings are really only limited to your imagination and taste.
Janelle’s Tips
- You can enjoy this Middle Eastern zucchini and tahini dip either warm or cold, though it is mostly eaten cold.
- A good quality tahini makes all the difference, look for one that’s smooth and pourable. I like using this brand of tahini.
Storage
I store zucchini baba ganoush in an airtight container in the fridge for up to a week. I always give it a stir before using, as some separation can occur.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Zucchini Baba Ganoush
Ingredients
- 3 large Zucchinis
- 2 tbsps Olive oil plus extra for garnish
- 1½ tsps Salt or to taste
- ¼ cup Tahini
- ¼ cup Lemon juiced
- 1 clove Garlic clove crushed
- 1 tablespoon Parsley plus extra for garnish
- 1 tablespoon Fresh mint leaves plus extra for garnish
- 1 tablespoon Sesame seeds toasted. optional, for garnish
Instructions
- Keep the zucchini skin on and cut it into small cubes. Toss with olive oil and salt, then spread on a parchment-lined roasting pan. Roast in a preheated 200°C (392°F) oven until golden brown, about 15-17 minutes. Let cool for 10 minutes.
- In a food processor, blend tahini, lemon juice, garlic, mint, parsley, and a pinch of salt for 30 seconds. Add the roasted zucchini and pulse until mostly smooth with some texture.Transfer to a serving bowl, drizzle with olive oil, and top with fresh herbs and toasted sesame seeds.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Dawn
Thank you for this recipe. It was delicious and another great way to use zucchini from the garden. I love your recipes. My husband grew up eating Lebanese food and it is great to learn how to make it for him.
Janelle Hama
Oh Dawn, this just fills my heart with joy! I look forward to sharing more recipes with you!