Zucchini Baba Ganoush
Total Duration:
1:20 Hours
Portions:
2
Difficulty:
light
We have taken the classic baba ganoush made from eggplant and transformed it into a creamy dip with tahini, lemon, herbs and zucchini. Delicious roasted aroma included, because our NoSalt broken almonds refine this unique creation as a topping.
Ingredients
| small zucchini | 3 |
| lemon | ½ |
| garlic clove | ½ |
| tahini | 50 g |
| salt | |
| fresh herbs (e.g. parsley) | |
| greek (vegan) yoghurt | 2 TBSP |
| olive oil | |
| Farmer's Snack NoSalt broken almonds | |
| chili flakes |
Preparation
- Preheat the oven to 230 degrees top and bottom heat. Wash and dry the zucchinis and place in an ovenproof dish. Bake for 45-60 minutes, turning the zucchinis from time to time. Leave to cool briefly, remove the flesh from the skin and leave to drain in a sieve for 10 minutes.
- Mix the grated garlic, tahini, lemon juice, 1-2 tbsp olive oil and a large pinch of salt together in a bowl. Add the drained zucchinis and mash lightly with a fork.
- Serve the finished dip with (vegan) yogurt, drizzle with a little olive oil, garnish with fresh herbs and chilli flakes and sprinkle with chopped broken almonds.
It goes well with a tasty baguette or any other bread.
Recipe and photos: Laura Dirnberger @la.levant
