A cousin to baba ganoush, this dip is over the top fantabulous. A totally unexpected delight, it is our new favorite summer appetizer. Lucky for us, zucchini will be in full bloom well through November, though I know we'll move on to new recipes before then. This dip is a mind-blower and a definite keeper. A super paleo friendly appetizer, it was devoured by my carnivorous husband and he is already sorry we didn't get more zucchini at the farmers market this week.
Preheat the broiler and place a rack nearest the broiler.
Slice zucchini into 1/4" thick strips lengthwise. Place on an aluminum foil lined baking sheet and drizzle with olive oil, sprinkle with kosher salt and freshly ground black pepper.
Place the baking sheet on the rack closest to the broiler and let roast until zucchini are charred to your liking. I let mine cook about 10-15 minutes.
While the zucchini are roasting, place the garlic, lemon juice, tahini, salt and pepper in the food processor.
When the zucchini are nice and charred, remove them from the oven and add the zucchini to the food processor.
Puree until well blended. Stop the machine, scrape the sides and drizzle in 3 tablespoons of good extra virgin olive oil. Puree for another 10 seconds and taste. If it needs more salt, lemon juice or oil, add it and blend again briefly.
Then pour the roasted zucchini dip into a bowl. Place the bowl in the refrigerator and let cool for at least 30 minutes. When serving, sprinkle with smoked paprika and drizzle with more good olive oil.
Serve with raw veggies such as sliced cucumbers, broccoli florets, carrots, cherry tomatoes, red pepper strips and/or cauliflower florets as well as toasted pita and even pita chips. A little something for everyone. Or, for a full-blown Greek feast, serve with a Greek salad and let the fun begin.