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Palestinian Zucchini Dip Recipe

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★★★★★

4.5 from 313 reviews

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.

Ingredients

Scale

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

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