This very exciting green hummus-alternative is made with zucchini that is salted and broiled to bring out the flavor. It is one of my all-time favorite dips. It’s easy to digest, low calorie, and keto friendly, and most importantly: simply delicious.
Ingredients
- 1/2 pounds zucchini: 2 piece
- kosher salt, plus more: 2 Tbsp (to taste)
- olive oil: 4 Tbsp (divided)
- garlic: 3 clove (crushed)
- tahini: 3 Tbsp
- lemon, juiced, plus more: 0.5 piece (to taste)
- leaf basil leaves: 6 piece (sliced)
- ground black pepper: 0.25 tsp
- cumin: 0.25 tsp
- pinch cayenne: 1 piece
Metric Conversion
Stages of cooking
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Trim ends from zucchini and cut into quarters. Trim out seeds if zucchini are really big. Cut into 1 ½-inch pieces and add to a bowl. Toss thoroughly with 2 tablespoons kosher salt and let sit for 15 to 20 minutes, tossing halfway through.
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Transfer zucchini to a strainer and rinse off salt very thoroughly. Let drain well before transferring to a bowl.
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Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with foil.
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Toss zucchini with 2 tablespoons olive oil, toss, and spread out in a single layer on the prepared baking sheet, making sure zucchini pieces touch each other.
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Broil on high heat until zucchini start to brown and are lightly charred, 5 to 6 minutes. Remove pan and turn zucchini pieces over. Return and broil until zucchini are tender but not mushy, and nicely browned, 5 to 6 minutes longer.
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Transfer zucchini to a strainer and let drain until cooled to room temperature, about 45 minutes.
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Combine drained zucchini, remaining 2 tablespoons olive oil, tahini, garlic, lemon juice, basil, ½ teaspoon salt, cumin, black pepper, and cayenne in a blender. Blend until smooth, and taste for seasoning. You can also use an immersion blender.
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Wrap and chill before serving. Chef John
