Name: Palestinian Zucchini Dip Recipe
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Cuisine: Palestinian
Ingredients: 2 tablespoons olive oil; 3 zucchini (trimmed & 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)

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Introduction

Palestinian zucchini dip is a flavorful and creamy spread that combines roasted zucchini with tahini, yogurt, and zesty lemon. It’s a versatile dish perfect for entertaining or a simple snack, offering a fresh taste with Middle Eastern flair.

A bowl with a light green and white striped pattern holds a creamy mixture that is white with green herb pieces mixed in, giving it a slightly chunky texture. The creamy mixture is spread in a circular, uneven layer filling the bowl. On top, there is a drizzle of golden oil and a few darker brown spots of sauce with fresh chopped herbs scattered over, adding color contrast. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Heat 2 tablespoons of olive oil in a frying pan over moderate heat. Add the diced zucchini and cook for 5-7 minutes until golden and caramelized.
Step 2: Remove the zucchini from heat and place it in a sieve over a bowl to drain excess moisture. Let it cool completely.
Step 3: Transfer the cooled zucchini to a bowl and roughly mash it with a fork, keeping a rustic texture rather than smooth.
Step 4: Add tahini, Greek yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir until well combined.
Step 5: Drizzle in the extra virgin olive oil and season with salt and pepper to taste. Mix thoroughly.
Step 6: Transfer the dip to a serving bowl. Drizzle with a little more extra virgin olive oil, sprinkle additional dried mint, and add pomegranate molasses if using.
Step 7: Serve at room temperature with flatbreads, pita, chips, or raw vegetables for dipping.

Tips & Variations

For a smokier flavor, roast the zucchini in the oven instead of frying.
Add fresh herbs like parsley or cilantro for extra freshness.
Replace Greek yogurt with a dairy-free alternative for vegan-friendly dip.
Use fresh mint if available for a brighter herbaceous note.
Pomegranate molasses adds a nice sweet-tart balance but can be omitted if unavailable.

Storage

Store the zucchini dip in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature and stir well. If it thickens too much, stir in a little water or olive oil to loosen the texture.

How to Serve

A bowl filled with a creamy, white dip mixed with finely chopped green herbs, creating a speckled green texture throughout. The dip is swirled gently on top to form soft peaks and valleys, holding a pool of golden-yellow olive oil in the center. Dark brown sauce or seasoning is drizzled on top of the oil, adding contrast and highlighting the center. The bowl is white with thin, vertical blue stripes and rests on a white marbled surface with subtle gray patterns. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this dip?

Fresh zucchini works best for texture and flavor, but if using frozen, make sure to thaw and drain it thoroughly to remove excess water before cooking.

Is tahini essential for this recipe?

Tahini adds a nutty, creamy depth that’s characteristic of this dip, but you can substitute with additional yogurt for a milder taste if necessary.