Palestinian Zucchini Dip Recipe

Introduction

This Palestinian Zucchini Dip is a flavorful and refreshing appetizer perfect for sharing. Made with caramelized zucchini, tahini, and creamy yogurt, it offers a delightful blend of textures and tastes. Serve it with warm flatbreads or fresh vegetables for an irresistible snack.

Ingredients

• 2 tablespoons olive oil
• 3 zucchini, trimmed and 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 medium heat. Add the diced zucchini and cook for 5-7 minutes, stirring occasionally, until golden and caramelized.
2. Step 2: Remove the zucchini from heat and transfer it to a sieve set over a bowl to drain excess moisture. Allow it to cool completely.
3. Step 3: Once cooled, place the zucchini in a bowl and roughly mash with a fork to create a rustic texture, avoiding a completely smooth consistency.
4. Step 4: Add the tahini, Greek yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir until the mixture is well combined.
5. Step 5: Drizzle in the extra virgin olive oil and season with salt and pepper. Mix thoroughly to incorporate all flavors.
6. Step 6: Transfer the dip to a serving bowl. Optionally, drizzle with additional olive oil, sprinkle extra dried mint, and add a drizzle of pomegranate molasses for a tangy finish.
7. Step 7: Serve the dip at room temperature alongside flatbreads, pita, chips, or an assortment of raw vegetables for dipping.

Tips & Variations

• For a smoother texture, use a food processor to pulse the zucchini mixture lightly after mashing.
• Add a pinch of cayenne pepper or chili flakes for a spicy kick.
• Substitute plain yogurt with a dairy-free alternative to make this dip vegan.
• Fresh mint can replace dried mint for a brighter herbal note.
• Pomegranate molasses is optional but adds a lovely sweet-tart flavor that balances the richness.

Storage

Store the zucchini dip in an airtight container in the refrigerator for up to 3 days. Before serving again, let it come to room temperature and stir gently. If the dip looks too thick, add a teaspoon of water or olive oil to loosen it slightly. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of squash instead of zucchini?

Yes, summer squash or yellow squash can be used as a substitute. The flavor will be slightly different but still delicious.

Is this dip served hot or cold?

This dip is best served at room temperature to enjoy the full range of flavors and the creamy texture.

Palestinian Zucchini Dip Recipe

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Palestinian Zucchini Dip is a flavorful and rustic Mediterranean appetizer featuring caramelized zucchini blended with tahini, Greek yogurt, garlic, dried mint, and lemon juice. This creamy dip is enhanced with extra virgin olive oil and optionally sweetened with pomegranate molasses, making it perfect for serving at room temperature alongside flatbreads, pita, chips, or fresh vegetables. It offers a delightful balance of tanginess, earthiness, and subtle sweetness in every bite.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: Serves 4-6 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Palestinian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Zucchini Dip Ingredients

• 2 tablespoons olive oil
• 3 zucchini (trimmed and 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 2 tablespoons olive oil in a frying pan over moderate heat. Add the diced zucchini and cook for 5-7 minutes until golden and caramelized, stirring occasionally to ensure even cooking.
2. Drain and Cool: Remove the pan from heat and transfer the zucchini to a sieve set over a bowl to drain any excess moisture. Allow the zucchini to cool completely, which helps prevent the dip from becoming too watery.
3. Mash the Zucchini: Once cooled, place the zucchini into a bowl and roughly mash it using a fork. Aim for a rustic texture that is not fully smooth to maintain some bite and texture in the dip.
4. Mix the Ingredients: Add the tahini paste, Greek-style yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir thoroughly until all ingredients are well integrated.
5. Season and Finish: Drizzle in the 3 tablespoons of extra virgin olive oil, then season with salt and freshly ground pepper to taste. Mix well, ensuring the flavors meld together smoothly.
6. Serve: Transfer the dip into a serving bowl or platter. Drizzle a little extra virgin olive oil on top, sprinkle with additional dried mint, and optionally add a drizzle of pomegranate molasses for a sweet and tangy finish. Serve at room temperature with flatbreads, pita, chips, or fresh vegetables for dipping.

Notes

• Make sure the zucchini is fully cooled and drained to avoid a watery dip.
• You can adjust the amount of garlic and mint to suit your taste preferences.
• Pomegranate molasses is optional but adds a lovely sweet and tart dimension to the dip.
• This dip is best served at room temperature to allow the flavors to develop fully.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Keywords: Palestinian zucchini dip, Middle Eastern appetizer, Mediterranean dip, tahini zucchini recipe, vegetarian dip