Tahini, ground sesame seeds, may be Arabic in origin, but Israelis made it a staple…in hummus, babaganush, and on salads as a dressing, it’s hard to think of a dish where it’s not used.
Classical techina is made using tahini with water, lemon juice, and some seasoning. Techina is served with falafel, shawarma, and even in desserts. Proper babaganush is eggplant and tahini, not mayonnaise.
In the US today, techina is getting quite varied. There’s roasted garlic and parsley flavored versions, and now one of my favorites: zucchini! Just like when using roasted eggplant to make babaganush, zucchini lightens up the techina and adds great flavor.
And just to keep it real, I’ve made sesame and garlic pita for dipping (yes, more sesame).
Yields 2 to 3 cups
Preheat oven to 450 degrees Fahrenheit (230 degrees Celsius). Grease a baking sheet.
Slice zucchini in half lengthwise. On the baking sheet, toss zucchini with oil, salt, and pepper. Bake for 20 minutes, or until tender.
Set aside one half of zucchini for garnishing. In a blender or food processor, combine remaining zucchini, tahini, water, lemon juice, oil, and salt. Blend. Taste and adjust salt or seasoning if needed.
Place zucchiganoush in a bowl. Chop reserved zucchini half and place on top and drizzle with a bit of olive oil. Serve with garlic and sesame pita flats.
Preheat oven or toaster oven to 450 degrees Fahrenheit.
In a small bowl, combine garlic, oil, and sesame seeds. Spread onto pita halves. Toast for eight minutes, or until golden. Serve with zucchiganoush.