Zuke-anoush (Zucchini Baba Ganoush)

1 1/2 Pounds Zucchini (About 2 Large or 3 Medium)

6 - 8 Garlic Cloves, Separated From the Head but Not Peeled

1 Tablespoon Olive Oil, Plus Additional to Garnish

Pinch [Table] Salt and Black Pepper

3 Tablespoons Sesame Tahini

2 Tablespoons Lemon Juice

1/4 Teaspoon Ground Cumin

1/4 Teaspoon Applewood or Hickory Smoked Salt

Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil.

Slice the zucchini into 1/4-inch thick rounds, and toss them in the oil, salt and pepper until evenly coated. Lay them out in one even layer, with no pieces overlapping, on your prepared baking sheet. Place the whole cloves of garlic grouped in the center of the sheet so that they don't burn. Roast for 30 minutes, until the zucchini are nicely browned. Let cool.

Once the vegetables have come to room temperature, peel the garlic cloves, and toss them into your food processor along with the roasted zucchini. Add in the tahini, lemon juice, cumin, and smoked salt. Pulse to combine, until you create a rough and chunky sort of paste. You don't want it to be smooth, so err on the side of less processed if you're not certain. It should only take about 5 - 10 one-second pulses, depending on your machine.

Transfer the finished dip into an air-tight container, and ideally let it cure in the fridge for at least 8 hours or overnight before serving. It's delicious eaten immediately, but the flavors do meld and improve with a bit of time. Serve with an additional drizzle of olive oil over the top, if desired.

Makes 1 1/2 - 2 Cups

©Hannah Kaminsky http://www.bittersweetblog.com