For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Heat grill to medium. Toss zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.
Transfer zucchini to blender along with garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine. With motor running on low speed, drizzle in remaining 2 tablespoons olive oil and puree until mostly smooth, increasing blender speed if necessary.
Chop remaining mint. Serve zucchini mixture topped with mint and pine nuts.