Yet another great Lyn Genet recipe. I love this refreshing dish and add it to salads as my cooked vegetable. It is great to have on hand in the fridge ready to go as a snack served with carrots or crackers. It is a twist on babaganoush because many people are reactive to eggplant.


1/4 cup extra virgin olive oil

1 large white onion chopped fine (approx. 2 cups)

1/4 cup cumin

1 tbsp. pink Himalayan sea salt

1/8 cup water 5 large zucchinis chopped (approx. 10 cups)

oil for baking sheet

optional:1 cup sunflower tahini (see recipe below)


Add oil to a large skillet on medium heat and add onion, cumin, and sea salt. Stir until spices are thoroughly mixed and then mix in water. Lower heat to lowest setting and let simmer for 30 minutes stirring often.

Add zucchini to the onion and mix well.

Take zucchini/onion mixture and spread on a well-oiled baking sheet. Bake at 325 for 40 minutes.

Remove from zucchini from the oven and add to a medium mixing bowl. Mix well. The zucchini will break down to a chunky texture. Optional, add 1 cup sunflower tahini and mix well.



1 cup sunflower seeds

1/4 cup extra virgin olive oil

1/4 cup water

1 garlic clove, peeled

2 tbsp. lemon juice

dash sea salt

optional: add more water for creamier tahini


Add all ingredients to a food processor and blend until smooth, about 3 minutes. Serve immediately, or store and refrigerate up to 5 days.

Served on a bed of greens with avocado and pumpkin seeds.

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