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Palestinian Zucchini Dip Recipe

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★★★★★

4.7 from 126 reviews

This Palestinian Zucchini Dip is a flavorful and rustic appetizer featuring caramelized zucchini blended with tahini, Greek yogurt, garlic, and fresh lemon juice. Enhanced with dried mint, extra virgin olive oil, and an optional drizzle of pomegranate molasses, it offers a unique blend of creamy, tangy, and slightly sweet flavors. Perfect served at room temperature alongside flatbreads, pita, chips, or raw vegetables.

Ingredients

Scale

Zucchini Dip

  • 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)

Instructions

  1. Cook the Zucchini: 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, stirring occasionally to ensure even cooking.
  2. Drain and Cool: Remove the pan from heat and transfer the zucchini into a sieve placed over a bowl to drain excess moisture. Allow the zucchini to cool completely to avoid watering down the dip.
  3. Mash the Zucchini: Once cooled, transfer the zucchini to a bowl and roughly mash it using a fork, keeping the texture rustic and somewhat chunky rather than completely smooth.
  4. Combine Ingredients: Add the tahini paste, Greek yogurt, minced garlic, dried mint, and freshly squeezed lemon juice to the mashed zucchini. Stir thoroughly to combine all ingredients evenly.
  5. Season and Add Oil: Drizzle in the 3 tablespoons of extra virgin olive oil and season the mixture with salt and pepper to taste. Mix well to ensure a balanced flavor throughout the dip.
  6. Serve: Transfer the dip to a serving bowl or platter. For presentation and added flavor, drizzle a little more extra virgin olive oil on top, sprinkle with additional dried mint, and optionally add a drizzle of pomegranate molasses. Serve at room temperature with flatbreads, pita bread, chips, or fresh vegetables for dipping.

Notes

  • Use Greek-style plain yogurt for a thicker, creamier texture.
  • Allow zucchini to cool completely after frying to prevent a watery dip.
  • Mashing the zucchini rustic-style maintains texture and a homemade feel.
  • Pomegranate molasses is optional but adds a lovely sweet and tart contrast.
  • Adjust salt and lemon juice to taste for balanced acidity and seasoning.

Keywords: Palestinian zucchini dip, tahini zucchini dip, Middle Eastern appetizer, zucchini recipes, easy vegetable dip

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