Courtesy Fran Grayson, The Truck Stop and Branch Out Farm, Soquel
I like to serve this variation on baba ganoush on a large deep platter, drizzled with olive oil, along with warm flatbread (pita, naan or something similar) that also has been drizzled with olive oil and sprinkled with Za’atar, a Mediterranean spice mix that is totally addictive. It can also be served as a dip for vegetables or in a sandwich.
1 very large zucchini (technically, “a lunker”) or any other summer squash, one measured in feet, not inches. (If you do not have a garden or know someone who does, just use a few of the largest you can find at the store.)
1 cup tahini
1 cup olive oil
2 cloves garlic
1/2 cup lemon juice
Salt to taste
3 cloves garlic, crushed
(All ingredients can be adjusted to taste.)
Roast the zucchini whole. The best way is on the grill. It should get totally charred on the outside and be soft all the way through.
You can do this under the broiler in your oven. The last resort is oven roasting at maximum heat, but you won’t get the char that gives this dish really good flavor.
Put all ingredients except for zucchini in a food processor fitted with a metal chopping blade and spin until mixed, maybe 30 seconds. Add as much roasted squash as you can, and process until smooth and mixed. If all of the zucchini fits, then you are done. Taste to see if flavor balance is correct. If there is still more zucchini, process it in batches and then mix thoroughly in a large bowl.
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