Smoky Zucchini-Tahini Dip with Pine Nuts

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.
Publish date:
zucchini tahini dip

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.