So good that you will enjoy it even if you are not vegan and it’s super easy to make.
Caramelizing the onions is a little time consuming, but do not make any shortcuts, or you will drastically reduce the richness of the flavors. Serve it with toasted whole grain or sourdough bread, squeeze some lemon on it and take a bite.
Your eyes will involuntarily close, as a satisfaction sigh will escape your lips.
INGREDIENTS
2 big zucchini cut to 1/8 – lengthwise
Oil spray
3 small onion /2 medium/1 XL – thinly diced
2 tablespoons olive oil
1 can black beans
1-2 garlic cloves
1 teaspoon cumin
3 tablespoon raw tahini
Zest from one lemon
Salt and pepper to taste
For topping (optional)
1-2 tablespoon fresh chopped parsley
Drizzle of olive oil
Lemon wedge
INSTRUCTIONS
Preheat your oven to 400°F or 200°C
On a baking pan, lined with oiled parchment paper place the sliced zucchini, spray it with oil and bake for 20-30 min, till nicely roasted. Flip it halfway and spray some more oil, for even roasting.
In a wide dry frying pan, on medium high heat, sauté onions with some salt.
Keep stirring till starting to see some brown color.
Add olive oil and keep stirring till the onions caramelized completely, loses volume and getting deep brown color. Be patient – it is a long process.
Move the roasted zucchini and caramelized onions to a food processor.
Strain and wash the black beans and add to the food processor along with garlic, cumin, tahini, salt and pepper.
Process well.
Move the spread into a serving bowl and fold in the lemon zest.
Top with fresh chopped parsley, drizzle of olive oil and lemon wedge.
Serve with toasted bread.
Keep in the refrigerator for 2-3 days.
Enjoy 
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