Kousa Baba Ganoush
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Summer
A traditional Levantine dip that’s often overshadowed by its eggplant cousin, this version of baba ganoush—whose name translates to “pampered daddy”—uses roasted zucchini (aka kousa) mixed with tahini, lemon, and garlic for a light and smoky spread. Whether you scoop it with pita or spoon it onto a sandwich, this summer squash dip is sure to make you feel pampered.
This recipe showcases cucurbits (the plant family that includes melons, squashes, and cucumbers) as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
INGREDIENTS
4 medium zucchini or summer squash (about 2 pounds)
¼ cup tahini
2-3 tablespoons lemon juice
1 clove garlic, grated
3 tablespoons olive oil, divided, plus more for drizzling
PREPARATION
- Heat oven to 450°F. Prick squash with a fork. Place on a baking sheet and coat with 1 tablespoon olive oil. Roast for 30–40 minutes, turning halfway, until skin is charred and squash is very soft.
- Allow squash to cool until easily handled. Slice open and scoop out the soft flesh. Place in a sieve set over a bowl. Drain for 15 minutes.
- In a bowl, mash the squash with a fork for a rustic texture and stir in remaining ingredients, adjusting lemon juice and seasonings to your taste. (If you prefer a smoother texture, you can use a food processor or blender.)
- Transfer to a serving bowl and drizzle with olive oil and top with desired garnishes.
