Description
This deliciously creamy Palestinian zucchini dip combines sautéed golden zucchini with tahini, Greek yogurt, garlic, mint, and lemon juice, creating a fresh and flavorful spread perfect for serving with pita bread or fresh vegetables. The dip is balanced with olive oil and a hint of optional pomegranate molasses to add depth and a slight sweetness, making it a savory and refreshing appetizer or snack.
Ingredients
Scale
Vegetables
- 2 medium Zucchini, diced
- 1 clove Garlic, minced
Dairy & Nut Products
- 2 tablespoons Tahini Paste (nutty flavor)
- 1 cup Greek-Style Yogurt (can substitute with dairy-free yogurt)
Flavorings & Seasonings
- 1 tablespoon Dried Mint (fresh mint is preferable)
- 2 tablespoons Lemon Juice (fresh juice recommended)
- to taste Salt
- to taste Pepper
- optional Pomegranate Molasses (for added depth)
Oils & Fats
- 2 tablespoons Extra Virgin Olive Oil (high-quality recommended)
Instructions
- Sauté the Zucchini: Heat 2 tablespoons of olive oil in a pan over moderate heat. Sauté the diced zucchini for about 5-7 minutes, or until it turns golden brown and soft, to develop flavor and tenderness.
- Drain Excess Moisture: Remove the cooked zucchini from the heat and place it in a fine sieve. Allow it to cool for a few minutes to drain any excess moisture, ensuring the dip is not watery.
- Mash the Zucchini: Once cooled, transfer the zucchini to a bowl and roughly mash it with a fork until reaching a chunky, spreadable texture.
- Combine Ingredients: Add tahini, Greek yogurt, minced garlic, dried mint, and fresh lemon juice to the mashed zucchini. Mix thoroughly until the mixture is creamy and well combined.
- Season and Stir: Drizzle in the extra virgin olive oil, then season generously with salt and pepper. Stir well to blend all the flavors harmoniously.
- Serve with Garnish: Transfer the dip to a serving bowl. Drizzle additional olive oil on top, sprinkle with extra mint, and add pomegranate molasses if desired for added depth. Serve at room temperature alongside pita bread, flatbreads, or fresh vegetables.
Notes
- Using fresh mint instead of dried will provide a brighter, fresher herb flavor.
- You can substitute Greek yogurt with a dairy-free yogurt for a vegan version.
- If the zucchini releases too much water, draining or gently pressing it will prevent a watery dip.
- Pomegranate molasses is optional but adds a lovely sweet-tart complexity.
- This dip is best enjoyed fresh but can be refrigerated for up to 2 days.
