You can grill the zucchini a day ahead, then about an hour before guests arrive, puree the zukes and the other dip ingredients in the food processer.

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Credit: Photography by Christopher Testani

Recipe Summary test

Yield:
Makes about 1 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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