A take on the classic baba ganoush, made with zucchini instead of eggplant. This zucchini-tahini dip can be served on avocado toast with a jammy egg or with mint, sumac, pomegranate seeds, and a drizzle of olive oil.
1. Peel the skin off the zucchini really well; you want to ensure there is no dark green coloring on the zucchini. Cut off the ends, and roughly chop each zucchini into cubes.
2. Place zucchini in a medium pot with 1 tsp. salt, and cook on medium-low heat, uncovered, until zucchini is very soft, mashing zucchini as it cooks down, 25-30 minutes. Most of the water should evaporate from the zucchini by then, but if you find yours is still watery, bump the heat to medium-high for about 5-10 minutes. Let mashed zucchini cool for 20 minutes.
3. Transfer zucchini to a bowl and mix with tahini, labneh/greek yogurt, and cumin until incorporated. Taste and add additional salt to your liking.
4. Chill in the fridge for at least 1 hour and up to 1 week before serving. To serve, spoon the zucchini dip on a plate with mint, sumac, pomegranate seeds, and a drizzle of olive oil or extra tahini. Or with whatever you like, really!
