Before you put that grill away for the season, you have to try this incredibly flavorful and stupid easy baba ganoush recipe.
Charcoal is a must as it gives the spread its signature smoky flavor. It’s such a perfect all-around schmear: dip veggies or my favorite grain-free crackers in it, smear it on wraps, bathe in it. Whatever you do with it, I promise you it will make any ordinary food mind-blowingly good.
I eat a lot of cucumbers because they’re the perfect snack. They’re light, alkalizing and super easy to slice and grab.
But sometimes, (don’t tell cucumbers I said this), but they can be a little… boring. I mean they’re never a bad snack, but sometimes you just need some zing in your munchies.
That’s where this ganoush comes in.
Other great things about this baba ganoush are that it has a modest amount of healthy fat, there’s no sugar and the smoky flavor is so potent that you don’t even need a lot of salt.
An advantage of the zucchini over traditional eggplant baba ganoush is that eggplant can worsen gut dysbiosis and IBS, common issues for people with digestive issues.
See? The cucumbers know about bathing in it. They’re having a good time.
The key to the smoky flavor is that you grill these over charcoal or even tuck them into the left over coals when you’ve grilled something else.
Wait until there’s no more black spots on your charcoal, shake the grill to knock off excess ash and then bed your zucchini in there. Let it blister for around 30 minutes, cut in half and then scoop out the mushy innards.
Blend the ingredients, add some fresh or dried herbs if you like and enjoy!
- 3 Lbs. zucchini
- 2 Tbs lemon juice
- 1 Tbs tahini
- 1 clove garlic minced
- Pinch of salt and black pepper
- Tbs of olive oil
- Fresh chopped or dried rosemary, thyme or sage to taste if desired
- Light a charcoal grill and let the coals burn down for about an hour or until all the black spots are gone
- Shake the grill to get rid of excess ash
- Tuck zucchini into the coals, careful not to bust the skin
- Allow zucchini to blister for 30 to 35 minutes or until blackened, blistered and softened.
- Carefully remove with tongs
- Allow to cool for a few minutes, cut in half and scrape out the now softened insides.
- Combine all ingredients in a blender.
- Start dipping!