Recipe by Ananda Eidelstein
Start to Finish: 20 mins (plus chilling)
Servings: Makes about 1 1/2 cups
1 lb. zucchini (about 2 large), quartered lengthwise
2 tbsp. olive oil
2 tbsp. tahini
1 tsp. lemon zest plus 1 1/2 tsp. juice (from about 1 lemon)
1/2 clove garlic
1 tbsp. thinly sliced fresh mint
1/4 cup pine nuts, toasted
Tortilla chips, for serving
1. In a large bowl, toss the zucchini and oil; season with salt and pepper. Heat a grill over medium. Grill the zucchini until tender and charred in spots, turning often, 5 to 10 minutes. Let cool. Cover and refrigerate for up to 1 day.
2. In a food processor, puree the zucchini, tahini, lemon zest and juice, and garlic; season. Transfer the dip to a bowl. Top with the mint and pine nuts. Serve with chips.