Zucchini Babaganoush (Smokey Courgette Dip)

You're going to love this Zucchini Babaganoush if like me you have grown too many zucchini!

Anyone who has grown courgettes /zucchini will know that you always (ALWAYS) overestimate how many courgettes you can eat in one summer, and every year you will grow approximately 2 x too many plants. This is why I've come up with this genius way to eat them up! This recipe is inspired by the classic Eggplant recipe, but instead uses those lovely green courgettes you are bound to have an abundance of in mid-summer.

🥒Ingredients:

• Courgette/Zucchini: Use up your glut or gladly accept some that your neighbours push on you. 2 or 3 lovely fresh ones are easily gobbled up when made into this dip!
• Tahini: Sesame paste that really adds to the overall mouthfeel!
• Parsley: (optional): Adds a brightness of flavour and is pretty too!
• Lemon Juice: For some zip and zing to balance out the smokey flavour
• Garlic: Adds a little heat and depth of garlicky flavour!

This particular recipe is perfect for using up a glut of zucchini. It's a riff on my favourite Aubergine baba ganoush, but uses my far more plentiful courgettes. It's also utterly brilliant because it works amazingly with those huge courgettes that somehow hide from you & try and turn into marrows when you're not looking, the sneaky things.

The other great thing about this recipe is that it can be made on the BBQ, so you don't even need to stuff up the kitchen if you choose not to. It works best when you char the outside of the courgette- leaving the inside soft and smoky. You can use your grill to achieve this, but a BBQ works just as well, if not better, which at this time of year it's likely to already be lit ready for some tasty BBQ action.

👩‍🍳How To:

1. Grill or BBQ your courgettes until they're blackened on the outside and soft and squishy in the middle. Be careful not to over-burn them or there won't be any of their insides left to blend up!
2. Remove the worst of the blackened bits.
3. Blend up in your blender with all the other ingredients! Simple!
4. Eat up your Zucchini Bababaganoush with flatbreads or crackers.

❓FAQ

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If you make this yummy courgette dip, please rate this recipe & leave a comment below!

📖 Recipe

Zucchini Babaganoush (Smokey Courgette Dip)

A smoky and delicious vegan zucchini dip that's perfect for scooping onto crackers or crudites or smooshing onto a sandwich

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5 from 8 votes

Print Pin Rate

Course: Appetizer, BBQ

Cuisine: Vegan

Keyword: courgette, dip, zucchini

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 8

Calories: 36kcal

Author: Louise-Claire Cayzer

Equipment

• Blender
• Grill or BBQ

Ingredients

• 2 large zucchini ((courgette). )
• 1 clove garlic
• 2 teaspoon parsley (optional)
• 2 tablespoon tahini
• Juice ½ lemon
• salt to taste

Instructions

• Either BBQ or grill the courgettes until they are blackened on the outside and soft & squashy in the middle
• Let them cool for a bit, then remove the blackest bits of skin.
• Blend the courgette insides with all the rest of the ingredients until smooth and delicious.
• Serve drizzled with olive oil & extra herbs. 

Notes

Make this dip on the BBQ or use a grill to blacken the outside.

 

Nutrition

Calories: 36kcal | Carbohydrates: 3g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 8mg | Potassium: 228mg | Fiber: 1g | Sugar: 2g | Vitamin A: 162IU | Vitamin C: 15mg | Calcium: 18mg | Iron: 1mg