Roasted Zucchini Dip

Sarah made this dish way back in summer time...when it was warm, and dry.  We had gotten in a bunch of zucchini from the CSA and from Sarah's work and were looking for something to do with some  of it.  This is the result of that adventure.  The recipe is a modified version of a Baba Ganouj (eggplant dip) recipe we've tried in the past and liked.  It is also very similar to our standard Hummus recipe.

Roasted Zucchini Dip

3 medium or large zucchini or other summer squash, split and roasted
Olive Oil
Salt and Pepper
2 or 3 cloves Garlic
Lemon Juice to taste
1/4 Cup Tahini (sesame see paste)
1/2 - 1 tsp. cumin

Preheat the oven to 375 F.  Split the zucchini hot dog bun style down the middle and place into a roasting pan on onto a cookie sheet.  Brush or drizzle with olive oil, dust with salt and pepper.  Roast until tender and starting to brown on top. 

Puree in a food processor the roasted zucchini, garlic, lemon juice, tahini, and cumin.  Salt and Pepper to taste. 

For a nice appetizer smooth some dip into a shallow bowl and mound slightly in the center.  Drizzle olive oil around the outside and dust with fresh pepper.  Serve with thin toasts or crackers.