This Palestinian Zucchini Dip is a creamy, tangy, and flavorful appetizer that combines sautéed zucchini with tahini, yogurt, garlic, and mint. Enhanced with lemon juice and optionally drizzled with pomegranate molasses, it makes a refreshing and healthy dip perfect for any occasion.
Total Time:20 minutes
Yield:4 servings
Ingredients
Vegetables
3 zucchini (trimmed and diced)
1 garlic clove (minced)
Oils and Fats
2 tablespoons olive oil
3 tablespoons extra virgin olive oil
Dairy and Pastes
2 tablespoons tahini paste
3 tablespoons Greek-style yogurt (plain)
Seasonings and Extras
2 teaspoons dried mint
Juice of 1 lemon
Salt and pepper to taste
1 tablespoon pomegranate molasses (optional)
Instructions
Prepare the zucchini: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced zucchini and sauté until tender and slightly golden, about 8-10 minutes. Remove from heat and allow to cool slightly.
Combine base ingredients: In a mixing bowl, add the tahini paste, Greek yogurt, and minced garlic. Stir well until smooth and creamy.
Add zucchini and herbs: Mix the sautéed zucchini into the tahini and yogurt blend. Add the dried mint, lemon juice, salt, and pepper. Stir until all ingredients are well combined.
Adjust consistency: If the dip is too thick, add a small amount of extra virgin olive oil or water to reach desired creaminess.
Serve and garnish: Transfer the dip to a serving bowl. Drizzle the remaining 3 tablespoons of extra virgin olive oil on top. Optionally, drizzle with pomegranate molasses for a sweet tangy contrast before serving.
Notes
Use Greek yogurt for a thicker, creamier dip or substitute with regular plain yogurt for a lighter texture.
Sauté zucchini until just tender to retain slight bite and prevent mushiness.
Pomegranate molasses is optional but adds a bright, sweet-tart flavor that pairs beautifully.
Serve with fresh pita bread, crackers, or vegetable sticks.
For a vegan version, replace Greek yogurt with a plant-based yogurt alternative.
