Green no-bean hummus (broiled zucchini dip)

Trim the ends of the zucchini, then quarter them; for big zucchini, slice out the fibrous, bitter seeds. Cut into about 1.5-inch pieces.

Toss 3 cut zucchini thoroughly with 2 tbsp kosher salt and let sit 15 to 20 minutes, tossing once halfway, to draw out moisture and bitterness.

Rinse the zucchini well in a strainer and drain well; toss with a couple tablespoons of olive oil.

Arrange close together in a single layer on a foil-lined baking sheet and broil 5 to 6 minutes until lightly charred.

Toss, rearrange in a tight single layer, and broil another 5 to 6 minutes until just barely tender but not soft.

Transfer to the strainer, press lightly, and let drain until cooled to room temperature, about 45 minutes.

Blend with tahini, about 3 cloves raw garlic, lemon juice (start with half a lemon), sliced basil, salt, ground cumin, black pepper, a few shakes of cayenne and a little olive oil, a couple of minutes, until smooth.

Taste for salt and lemon; wrap and chill thoroughly, a few hours.

Serve in a bowl with a decorative swirl on top, a drizzle of olive oil and chopped pistachios, with blue potato chips.