Steps
- Peel 5 zucchini in alternating stripes, halve, and cover with salted boiling water. Simmer, covered, for 10 minutes.
- Add half of 4 garlic cloves, halved, and 1 small seeded red bell pepper, halved. Cook for another 10 minutes, until tender.
- Drain thoroughly and gently press out excess liquid. Peel the pepper; roughly mash the cooked vegetables. Crush and stir in the remaining garlic.
- Mix in 1 teaspoon of paprika, ½ teaspoon of ground caraway, 1 tablespoon of ground coriander, 1 tablespoon of harissa, 1 lemon, juiced, and 4 tablespoons of olive oil. Season with salt before serving cold or at room temperature.