Palestinian Zucchini Dip Recipe

Introduction

This Palestinian Zucchini Dip offers a refreshing and creamy blend of tender zucchini, tahini, and yogurt, infused with garlic and mint. It’s a perfect appetizer or snack served with flatbreads or fresh vegetables, bringing vibrant Middle Eastern flavors to your table.

Ingredients

• 2 tablespoons olive oil
• 3 zucchini, trimmed and 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. Step 1: Heat 2 tablespoons of olive oil in a frying pan over moderate heat. Add the diced zucchini and fry for 5 to 7 minutes until golden and caramelized.
2. Step 2: Remove the zucchini from heat and transfer it to a sieve set over a bowl to drain any excess moisture. Allow it to cool completely.
3. Step 3: Once cooled, place the zucchini in a bowl and roughly mash it with a fork until rustic but not completely smooth.
4. Step 4: Stir in the tahini, Greek yogurt, minced garlic, dried mint, and lemon juice until well combined.
5. Step 5: Drizzle the extra virgin olive oil over the mixture, season with salt and pepper, then mix thoroughly.
6. Step 6: Transfer the dip to a serving bowl. Optionally, drizzle with additional olive oil, sprinkle with dried mint, and add a drizzle of pomegranate molasses.
7. Step 7: Serve the dip at room temperature with flatbreads, pita, chips, or raw vegetables for dipping.

Tips & Variations

• For a smoother texture, pulse the zucchini mixture briefly in a food processor before mixing in the other ingredients.
• Add fresh chopped mint instead of dried for a brighter flavor.
• Pomegranate molasses adds a tangy sweetness, but you can omit it if you prefer a simpler taste.
• Use low-fat Greek yogurt to reduce fat content without sacrificing creaminess.

Storage

Store the zucchini dip in an airtight container in the refrigerator for up to 3 days. Bring it to room temperature before serving and stir well. If the dip thickens after chilling, you can loosen it with a small splash of water or lemon juice.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh mint instead of dried mint?

Yes, fresh mint works beautifully and adds a brighter, more vibrant flavor. Use about one tablespoon of finely chopped fresh mint in place of dried mint.

Is this dip served hot or cold?

This dip is best served at room temperature or slightly chilled. It allows the flavors to meld nicely and ensures a pleasant creamy texture.

Palestinian Zucchini Dip Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

This Palestinian Zucchini Dip is a flavorful and rustic blend of caramelized zucchini, tahini, Greek yogurt, and fresh herbs. Perfect as a healthy appetizer or snack, it combines creamy textures with the bright zing of lemon and optional pomegranate molasses for a subtle sweetness. Serve it with pita bread, chips, or fresh veggies for a delightful Mediterranean-inspired treat.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 7 minutes
• Total Time: 17 minutes
• Yield: Serves 4
• Category: Dip
• Method: Frying
• Cuisine: Palestinian, Middle Eastern
• 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 of olive oil in a frying pan over moderate heat. Add the diced zucchini and fry for 5-7 minutes, stirring occasionally, until the zucchini is golden and caramelized.
2. Drain and Cool: Remove the pan from heat and transfer the cooked zucchini to a sieve set over a bowl to drain excess moisture. Allow it 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 with a fork to maintain some texture; the mash should be rustic rather than smooth.
4. Combine Ingredients: Add tahini paste, plain Greek yogurt, minced garlic, dried mint, and lemon juice to the mashed zucchini. Stir well until all ingredients are fully incorporated.
5. Season and Finish: Drizzle in the extra virgin olive oil and season with salt and freshly ground black pepper to taste. Mix thoroughly to combine flavors evenly.
6. Serve: Transfer the dip to a serving bowl or platter. Drizzle a little extra virgin olive oil on top, sprinkle with some extra dried mint, and optionally add a drizzle of pomegranate molasses for a sweet-tart finish. Serve at room temperature with flatbreads, pita, chips, or raw vegetables for dipping.

Notes

• Make sure to let the zucchini drain well after cooking to prevent the dip from becoming too watery.
• If you like a smoother dip, you can blend the ingredients briefly, but traditionally it is kept rustic and chunky.
• Pomegranate molasses adds a nice acidic sweetness but can be omitted if unavailable or to reduce sugar content.
• This dip can be prepared ahead and stored in the refrigerator for up to 2 days, but allow it to come to room temperature before serving.
• Adjust seasoning with salt and lemon juice according to taste preferences for brightness and balance.

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