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Palestinian Zucchini Dip Recipe

Palestinian Zucchini Dip Recipe
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★★★★★

5.1 from 29 reviews

A flavorful Palestinian zucchini dip featuring caramelized zucchini blended with tahini, Greek yogurt, garlic, dried mint, and lemon juice, finished with extra virgin olive oil and an optional drizzle of pomegranate molasses. Perfect as a light appetizer or side served with pita or fresh vegetables.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons olive oil
  • 3 zucchini (trimmed and diced)
  • 2 tablespoons tahini paste
  • 3 tablespoons Greek-style plain yogurt
  • 1 garlic clove (minced)
  • 2 teaspoons dried mint
  • Juice of 1 lemon
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste
  • 1 tablespoon pomegranate molasses (optional)

Instructions

  1. Cook the Zucchini: Heat 2 tablespoons of olive oil in a frying pan over moderate heat. Add the diced zucchini and sauté for 5-7 minutes until the zucchini pieces are golden and caramelized. This will enhance the flavor and texture.
  2. Drain and Cool: Remove the fried zucchini from heat and transfer it to a sieve set over a bowl to drain any excess moisture. Allow the zucchini to cool completely to prevent the dip from becoming watery.
  3. Mash the Zucchini: Once cooled, transfer the zucchini to a bowl and use a fork to roughly mash it. Aim for a rustic texture where some chunks remain, avoiding a completely smooth puree.
  4. Mix the Dip Ingredients: Add the tahini paste, Greek yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir thoroughly to combine all ingredients evenly.
  5. Season and Finish: Drizzle in 3 tablespoons of extra virgin olive oil and season with salt and freshly ground black pepper to taste. Mix well to incorporate the flavors.
  6. Serve: Transfer the dip to a serving bowl. Garnish with a little extra virgin olive oil, a sprinkle of dried mint, and an optional drizzle of pomegranate molasses for a touch of sweetness and tang. Serve at room temperature paired with flatbreads, pita, chips, or raw vegetables.

Notes

  • Ensure zucchini is well drained to avoid a soggy dip.
  • The dip can be prepared in advance and refrigerated for up to 2 days; bring to room temperature before serving.
  • Pomegranate molasses adds a subtle sweet-tart flavor but can be omitted if unavailable.
  • Adjust garlic and lemon juice according to taste preference.
  • For a vegan version, substitute Greek yogurt with a plant-based yogurt alternative.

Nutrition

Keywords: Palestinian zucchini dip, Middle Eastern dip, vegetable dip, tahini zucchini spread, healthy appetizer, Mediterranean cuisine

Find it online: https://recipeswithmia.com/palestinian-zucchini-dip-recipe/