The original recipe called this “Green No-Bean Hummus”. While I call it a “dip”, it honestly tastes a lot like hummus along with having a similar texture. I really like to use this when making falafel as it does not seem as “heavy” as hummus or a tahini sauce. As a dip for vegetables and pita bread, I like hummus, but for crispy and fried things like chips or falafel, I think that this dip pairs better. It still has a lot of “earthy” tones due to the tahini, cumin, and roasted zucchini, but adds a little more “brightness” to things dipped in it.
Timings
Prep: 5 minutes
Cook: 15 minutes
Wait: 40 minutes
Total: 1 hour
Equipment Notes
- A blender (stand or immersion), or food processor.
Ingredients
- 3 (about 1lb) small zucchinis, quartered into about 1in pieces
- 1T kosher salt
- 2T olive oil, divided
- 2 cloves garlic, chopped
- 2T tahini
- 2T lemon juice
- 3 basil leaves, sliced (or 1T basil paste)
- 1/4t salt
- 1/4t ground cumin (start with 1/8t and add more at the end if wanted–I personally really like cumin, but 1/4t can be a little strong for some)
- 1/4t black pepper
Steps
- Add the diced zucchini and kosher salt to a small bowl and mix well. Let rest for 20 minutes, stirring at least once halfway though.
- Put the zucchini in a colander or strainer, rinse well to remove any excess sale, and let drain for a couple of minutes.
- Place the zucchini pieces in a rimmed baking sheet, drizzle with 1T of the olive oil and toss well. Adjust the zucchini so it is an even layer without any stacking of pieces. Put under a pre-heated broiler set to high and cook for about 6 minutes or until the zucchini is taking on some color. Flip then return to the broiler to cook for another 6 minutes or until all sides have are slightly browned with possibly some charred spots.
- Return the zucchini to the strainer and let drain and cool at least 5 minutes.
- Add the zucchini along with all the rest of the ingredients to a blender, bowl (if using an immersion blender), or food processor. Blend until it is the consistency you want. I tend to use a blender on medium for 30 seconds which results in a pretty smooth sauce. If I want something with a little more texture, (for example to use with chips / crisps), I will use a food processor or an immersion blender.
- Place in the refrigerator for at least 15 minutes before serving.