Step 1

Set the oven to broil. Place the zucchini on a baking sheet, and line with foil if desired. Poke a few holes into each zucchini with a fork.

Step 2

Broil the zucchini until blackened and soft on one side, about 10 minutes. Flip the zucchini over and blacken on the opposite side for another 10-15 minutes. Zucchini should feel soft when pierced with a knife or fork.

Step 3

Allow the zucchini to cool, then remove the blackened peel. Place the cooked and peeled zucchini into a colander and allow it to drain for 15 minutes.

Step 4

In a food processor or blender, add the drained zucchini. (You can also do this by hand by mashing the zucchini with a fork for a chunkier texture.) Add the tahini, olive oil, and grated/minced garlic. Pulse until mostly smooth. Blend less if you prefer it chunky, and more if you prefer it very smooth. Transfer the mixture to a bowl and mix in the lemon juice, salt, and pepper. Taste and adjust the seasonings according to your liking.

Step 5

Serve topped with more olive oil, spice, or fresh herbs.

Step 6

Keeps well in the fridge for 3-4 days.