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Yogurt Tahini zucchini puree

Hummus like vegeterian delicious paste, Get your Pita bread!

Quick answerMakes 3 servings, ready in 1 hr 5 min, Mediterranean cuisine.
By Jaron Kimhi··👁 440 views
Yogurt Tahini zucchini puree
I've been a Hummus fan for years — a once-a-week kind of meal. Thing is, after hummus I can barely move and going back to my office is out of the question. With this recipe, I wanted to create a delicious paste, hummus-like, something I can spread on bread but not feel so heavy. That's how I came up with the yogurt tahini zucchini puree. For me, a vegetarian dish for lunch is great — I can eat it and still make it back to work without that heavy feeling. In this season, the zucchini has a great flavor — full of juice with a firm texture. To get the best out of them, I went for grilling. They need to be grilled hard — only then do all the sugars come out, they get sweeter, and that natural bitterness disappears. Yogurt Tahini zucchini puree Taking this dish in a Mediterranean direction was the obvious move — Greek yogurt, lemon, tahini, all my favorite flavor boosters. Top it with olive oil and I promise you won't be able to stop eating this.  

Method

  1. 1

    Grilling the zucchinis· 45 minutes

    Preheat the oven to 230°c/450°F. Place 5-6 medium-large zucchinis on a baking pan, sprinkle with some olive oil and place in the upper rack of your oven, bake for 45 minutes. When they tender and a bit burnt, take them out of the oven and let cool for 10 minutes.

  2. 2

    make the Zucchini puree· 10 minutes

    Cut each zucchini lengthwise and scrape the flesh into a mixing bowl. Mince the garlic, add the tahini, olive oil and lemon juice, mix into a smooth paste. Season with salt, add the yogurt on top and sprinkle with some more olive oil. Serve with fresh bread or pita.

    Yogurt Tahini zucchini pureeYogurt Tahini zucchini pureeYogurt Tahini zucchini pureeYogurt Tahini zucchini puree
Recipe by

Jaron Kimhi

Jaron Kimhi — self-taught home cook from Tel Aviv, writing and cooking every recipe on this site himself. 20+ years of tinkering in the kitchen, leaning toward slow cooking, classic technique, and honest ingredients.

More recipes by Jaron →

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Categories
appetizerBrunchVegetarianGluten Free
Cuisines
MediterraneanGreece
Features
Gluten FreeVegetarian
Tags
tahinizucchiniyogurt

Questions & answers

Can I use a different type of yogurt instead of Greek yogurt?
Regular yogurt works but it's thinner and will make the puree looser — strain it first through a cheesecloth or just stick with Greek for that thick, creamy texture.
What do I do with the zucchini skin after baking?
Leave the skins behind — you only scrape out the soft flesh into the bowl, so the charred skin goes in the bin.
Can I make this ahead of time?
Yes, prep the puree fully and keep it in the fridge — just drizzle the extra olive oil on top right before you serve.
My puree looks watery — what went wrong?
Zucchini holds a ton of moisture, so after scraping the flesh give it a few minutes in a strainer or gently press with a spoon to drain excess liquid before mixing everything in.
Can I scale this up for a bigger crowd?
Easily — just add more zucchinis and keep the same ratio for the rest of the ingredients, and use a larger baking pan so they're not crowded.

Nutrition per serving

50g
serving size
110
Calories
7g
Total Fat
0.3g
Saturated
12mg
Cholesterol
4g
Protein