Palestinian Zucchini Dip Recipe

Introduction

Palestinian Zucchini Dip is a flavorful and refreshing appetizer that’s perfect for sharing. This creamy, tangy dip combines tender zucchini with tahini, yogurt, and a hint of mint, offering a delightful Mediterranean taste. It’s easy to make and pairs wonderfully with flatbreads or fresh vegetables.

Ingredients

• 2 tablespoons olive oil
• 3 zucchini (trimmed & diced)
• 2 tablespoons tahini paste
• 3 tablespoons Greek-style yogurt (plain)
• 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. Step 1: Heat 2 tablespoons of olive oil in a frying pan over moderate heat. Add the diced zucchini and fry for 5-7 minutes until golden and caramelized.
2. Step 2: Remove the pan from heat and place the zucchini into a sieve set over a bowl to drain excess moisture. Let it cool completely.
3. Step 3: Once cooled, transfer the zucchini to a bowl and roughly mash it with a fork, keeping a rustic texture rather than a smooth paste.
4. Step 4: Add tahini, Greek-style yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir well to combine all ingredients evenly.
5. Step 5: Drizzle in the extra virgin olive oil, season with salt and pepper to taste, and mix thoroughly.
6. Step 6: Transfer the dip to a serving bowl. For an extra touch, drizzle with more olive oil, sprinkle some dried mint, and add pomegranate molasses if using.
7. Step 7: Serve the dip at room temperature alongside flatbreads, pita, chips, or raw vegetables for dipping.

Tips & Variations

• For a smoother dip, blend the zucchini mixture briefly in a food processor, but keeping it rustic preserves more texture.
• If you prefer fresh herbs, substitute dried mint with fresh chopped mint for a brighter flavor.
• Pomegranate molasses adds a lovely sweet-tart contrast but can be omitted or replaced with a squeeze of pomegranate juice.
• Use non-dairy yogurt to make this dip vegan-friendly, and substitute tahini with almond butter for a nutty twist.

Storage

Store the zucchini dip in an airtight container in the refrigerator for up to 3 days. Before serving, let it come to room temperature and stir well. Avoid freezing as the yogurt can separate and affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mint instead of dried mint?

Yes, fresh mint works well and provides a brighter, fresher flavor. Use about one tablespoon of finely chopped fresh mint in place of the dried mint.

Is this dip served hot or cold?

This dip is best served at room temperature to allow the flavors to fully develop. It can be served slightly chilled but avoid serving it warm after cooking.

Palestinian Zucchini Dip Recipe

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4.5 from 136 reviews

This Palestinian Zucchini Dip is a flavorful and creamy appetizer combining caramelized zucchini, tahini, and yogurt with a hint of mint and lemon. It’s a rustic, easy-to-make dip perfect for serving with breads or fresh vegetables, offering a delightful balance of tangy, savory, and fresh flavors.

• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: 4 servings 1x
• Category: Dip
• Method: Frying
• Cuisine: Palestinian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Dip Ingredients

• 2 tablespoons olive oil
• 3 zucchini (trimmed & diced)
• 2 tablespoons tahini paste
• 3 tablespoons Greek-style yogurt (plain)
• 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 the olive oil in a frying pan over moderate heat. Add the diced zucchini and fry for 5-7 minutes until golden and caramelized. Remove from heat and place the zucchini into a sieve over a bowl to drain excess moisture and let it cool completely.
2. Mash the Zucchini: Once the zucchini has cooled, transfer it to a bowl and roughly mash it using a fork. The texture should be rustic and not completely smooth.
3. Mix the Ingredients: Add the tahini, Greek-style yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir until everything is well combined.
4. Season and Finish: Drizzle in the extra virgin olive oil, then season with salt and pepper to taste. Mix thoroughly to incorporate all flavors evenly.
5. Serve: Transfer the dip to a serving bowl or platter. Optionally, drizzle with additional extra virgin olive oil, sprinkle some dried mint, and add a drizzle of pomegranate molasses for extra flavor and garnish. Serve at room temperature with flatbreads, pita, chips, or raw vegetables for dipping.

Notes

• For a smoother texture, blend the zucchini mixture briefly in a food processor before combining with yogurt and tahini.
• Pomegranate molasses adds a sweet-tart depth but can be omitted if unavailable.
• Adjust the consistency by adding more yogurt if needed.
• Use fresh mint instead of dried if preferred, adding more for garnish.
• This dip is best served at room temperature to allow flavors to fully develop.

Keywords: Palestinian zucchini dip, tahini zucchini dip, Middle Eastern appetizer, zucchini appetizer, zucchini tahini yogurt dip