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![Charred Zucchini Dip Tahini Lemon](/assets/site/Recipes/_large/Charred-Zucchini-Dip-Tahini-Lemon.jpg)
Charred Zucchini Dip with Tahini and Lemon
This velvety dip, called “mutabel al koussa” in Arabic, is a relative of the better-known baba ghanoush that is made with eggplant. Many recipes use only the pulp left over from making stuffed zucchini and sauté it until soft enough to puree. But to bring deep, smoky flavor to the dip, we grill whole zucchini that’s been halved and salted over a live fire until fully tender and well charred, then we blitz it, blistered skins and all, with tahini, garlic, lemon juice and smoked paprika, until silky smooth. On the grill grate, the zucchini doesn’t occupy much space, so there’s plenty of room to cook other foods alongside if you’re up for multitasking on the grill. Alternatively, if you wish to use a broiler and do the charring indoors, see the instructions below. And if you’re serving a crowd, the recipe is easily doubled. Serve at room temperature with warm pita or crackers, or offer it as a side to kabobs or grilled vegetables, meat or seafood of any sort.
4 to 6
Servings
Don’t skip the step of salting the zucchini. This process draws out excess moisture, concentrating the zucchini’s mild flavor and gentle sweetness. Also, be sure to let the zucchini cool after grilling. It will release more moisture during this time, resulting in a dip with a thicker, lusher consistency.
1½ hours
Ingredients
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3
medium zucchini (about 1½ pounds), stem ends trimmed, halved lengthwise
-
Kosher salt and ground black pepper
Directions
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01Sprinkle the cut sides of the zucchini halves with 1 teaspoon salt. Let stand, salted side up, until the zucchini releases some of its moisture, at least 20 minutes, while you prepare the grill.
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