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Babagazuk

Servings 4
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 medium to large zucchini Approx 3-4 lbs.
  • 1/3 cup tahini
  • 2 garlic cloves
  • 1 lemon, juiced
  • 1 tsp salt or to taste
  • 1 T olive oil
  • fresh parsley to garnish
  • sumac/za'atar/aleppo/urfa to garnish

Instructions

  • Heat a gas grill to medium high heat.
  • Add whole zucchini to the grill and close the cover. Turn occasionally until zucchini are blackened and soft. Remove from heat and cool.
  • Peel each zucchini, placing flesh in a colander to drain. Drain for approx 1 hour. Don't discard the zucchini liquid quite yet - reserve some if needed for some extra flavor or liquid later on.
  • In a food processor or high-speed blender add drained zucchini, tahini, lemon juice, garlic, salt and olive oil. Blend until creamy. Taste for salt and consistency and add drained zucchini water as needed.
  • Spoon babagazuk onto a serving bowl and garnish with a drizzle of olive oil, sumac (or za'atar/aleppo pepper/urfa) and a few sprigs of parsley.
  • Serve room temp with crackers, toasted bread, pita or fresh veggies.
Course: Savory